Pan American Clipper

Difford's Guide

Serve in a

Coupe glass

Photographed in an

UB Retro Fizz 1920 7oz

Garnish:

Lime wheel on rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz Avallen Calvados
1/2 fl oz Lime juice (freshly squeezed)
1/6 fl oz Giffard Grenadine syrup
1/6 fl oz Sugar syrup (rich) 2 sugar to 1 water
2 dash La Fée Parisienne absinthe
1/3 fl oz Chilled water (omit if using wet ice)
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Review:

Essentially a Jack Rose with a couple of dashes of absinthe. (If making this with bonded strength applejack in place of calvados then knockback to 50ml.)

History:

This vintage cocktail first appeared in Charles H. Baker's 1939 The Gentleman's Companion in which Baker says the cocktail is "from the notebook of one of our pilot friends–when off duty–may seek one." His friend obviously was a pilot for Pan Am Airlines.

The Pan American Clipper's modern-day popularity is partly due to its being heroed by St. John Frizell at his Fort Defiance bar in Brooklyn, New York City, USA. Our version of this classic by yours truly.

Nutrition:

There are approximately 181 calories in one serving of Pan American Clipper.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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