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Frankenjack

Name: Frankenjack
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml Dry vermouth; 15 ml Triple sec; 15 ml Apricot liqueur

Difford’s Guide

Discerning Drinkers (29)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Hayman's London Dry Gin
1 ¹⁄₂ fl oz	Strucchi Dry Vermouth
¹⁄₂ fl oz	Cointreau L'Unique triple sec liqueur
¹⁄₂ fl oz	Luxardo Apricot Albicocca Liqueur

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Frankenjack contains 220 calories

Alcohol content:

2.1 standard drinks
24.37% alc./vol. (48.74° proof)
29.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

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
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.
Jacob Abraham Grohusko, Jack's Manual, 1910

THE FRANKENJACK COCKTAIL.
1/3 Gin.
1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

Review

Spirit-forward, fruity, dry and sophisticated.

AKA: Frankenstein

Variations/similar cocktails

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 Harry Craddock's 1930 The Savoy Cocktail Book.

Hayman's London Dry Gin 750ml - makes 16.5 cocktails
$33.99 $2.06 per cocktail Hayman's London Dry Gin image

Cointreau L'Unique 375ml - makes 25 cocktails
$21.99 $0.88 per cocktail Cointreau L'Unique image

Luxardo Apricot Albicocca Liqueur 750ml - makes 50 cocktails
$29.99 $0.60 per cocktail

$3.54 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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JediBartender 2y

It's the same recipe with Claridge Cocktail, I'm guessing that the amount of Apricot Brandy and Dry Vermouth should be changed with each other.

Simon Difford Verified User Premium Member 2y

Many thanks for bringing this to my attention. I've linked the two recipes and added them to the history of each cocktail.

Herbert Brant 3y

Yes, this is a very stylish and sophisticated cocktail. The hint of fruit and sweet from the Cointreau and Brandy, in contrast to the dryness of the gin and vermouth, makes a lovely effect. Very satisfying.

Florian Ruf Premium Member 5y

This is the same recipe as a Claridge Cocktail.

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