|1 1⁄2 fl oz||Laird's bottled-in-bond applejack|
|1⁄4 fl oz||Maple syrup|
|3⁄4 fl oz||Freshly squeezed orange juice|
|1⁄2 fl oz||Freshly squeezed lemon juice|
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Stewed apple with citrus and a faint toffee apple finish.
This drink is usually credited to Harry Craddock's 1930 The Savoy Cocktail Book which specifies: one hooker of applejack, the juice of one lemon, the juice of one orange and one hooker of maple syrup.
In his 1948 The Fine Art of Mixing Drinks, David A. Embury writes, "This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont." Incidentally, Embury's recipe is: 6 part applejack (1 1/2 shots), 1 part lemon juice (1/4 shot), 1 part orange juice (1/4 shot) and 1 part maple syrup (1/4 shot).