| 1 1/2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1 fl oz | Aromatized wine (e.g. Lillet Blanc) |
| 1/2 fl oz | Calvados / apple brandy / straight applejack |
| 1/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 3 dash | Bob's Abbotts bitters |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of coin-shaped and sized orange zest twist.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass.
Strength & taste guide:
Review:
Stirred down and boozy – very boozy, especially when made with bonded rye and applejack (as per the original recipe) rather than the comparatively subdued calvados used here. However, the cocktail's apple notes, coupled with the subtle herbal complexity of Chartreuse, combine wonderfully in this potent rye whiskey-based after-dinner sipper.
History:
Created in 2007 by Daniel Eun at PDT, New York City, USA. Daniels' original recipe, as recounted in Jim Meehan's 2001 The PDT Cocktail Book, uses Wild Turkey rye whiskey and calls for the drink to be served straight-up in a coupe rather than on-the-rocks. However, we prefer this with the added dilution from serving over ice. In the book, Jim writes, "This drink looks like the sky during the harvest moon – when reddish-orange moon (the orange twist) rises after sunset."
Nutrition:
One serving of Harvest Moon Cocktail (PDT's recipe) contains 207 calories.
Alcohol content:
- 2.2 standard drinks
- 30.6% alc./vol. (61.2° proof)
- 30.1 grams of pure alcohol
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