Garnish:
None
How to make:
STIR all ingredients with ice and strain into chill glass.
| 2 fl oz | Remy Martin VSOP coganc |
| 1/3 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1/3 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1/3 fl oz | Cynar or other carciofo amaro |
| 2 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Review:
Brandy-led with supporting and influential crème de menthe and apricot brandy, freshened and rounded by absinthe and carciofo amaro.
History:
Adapted from recipes in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (2nd Edition) (It may have also appeared in his 1916 first edition) and Crosby Gaige's 1944 The Standard Cocktail Guide by Jason E. Clapham in 2013. The original recipe specifies equal parts and omits Clapham's all-important addition of Cynar.
Hugo R. Ensslin, Recipes for Mixed Drinks, 1917
BUTTON HOOK COCKTAIL
¼ White Crème de Menthe
¼ Apricot Brandy
¼ Absinthe
¼ Brandy
Shake well in a mixing glass with cracked ice, strain and serve in a wine glass.
Crosby Gaige, The Standard Cocktail Guide, 1944
BUTTON HOOK COCKTAIL
1/2 ounce Crème de Menthe (White)
1/2 ounce Apricot Brandy
1/2 ounce Absinthe Substitute
1/2 ounce Brandy
Shake well with cracked ice.
Nutrition:
One serving of Button Hook contains 215 calories.
Alcohol content:
- 1.8 standard drinks
- 27.35% alc./vol. (54.7° proof)
- 24.8 grams of pure alcohol
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