Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 1/2 fl oz | Gin |
1 1/2 fl oz | Strucchi Dry Vermouth |
1/2 fl oz | Cointreau triple sec liqueur |
1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
AKA:
Frankenstein
Review:
Sprii-forward, fruity, dry and sophisticated.
Variant:
Identical to a Claridge Cocktail, an earlier reipe first published in Harry McElhone's 1922 book Harry's ABC of Mixing Cocktails and also featured in Craddock's 1930 The Savoy Cocktail Book.
History:
This cocktail is first published in Judge Jr.' 1928 book Here's How! (New & Revised Edition) where the recipe is credited to "the two proprietors of a very, very well-known Speakeasy in New York City." The same recipe is repeated in Harry Craddock's influential 1930 The Savoy Cocktail Book, and under the name "Frankenstein Cocktail" in the 1938 book The How and When by Hyman Gale & Gerald F. Marco.
The Frankenjack
Jacob Abraham Grohusko, Jack's Manual, 1910
Invented by the two proprietors of a very, very well-known Speakeasy in New York City.
1/3 Gordon water;
1/3 French vermouth;
1/6 apricot brandy;
1/6 Cointreau.
NOTE: In these days of bootleg liquor a night cap is apt to put a fellow to sleep for good.
THE FRANKENJACK COCKTAIL.
Harry Craddock, 1930
1/3 Gin.
1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Frankenjack contains 208 calories.
Alcohol content:
- 2.1 standard drinks
- 24.9% alc./vol. (49.8° proof)
- 29.9 grams of pure alcohol
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