The Washington Post


Newark 1.000

Deb Lindsey for The Washington Post

Spirits Sep 14, 2011

This variation on a Manhattan is so named because it calls for Laird's apple brandy (originally made in New Jersey) rather than rye or bourbon.

Created by Jim Meehan and John Deragon at PDT in New York, this drink also adds the bold flavors of the fierce Italian amaro Fernet Branca, as well as the cherry-nutty sweetness of maraschino. As always, maraschino liqueur is NOT the juice of maraschino cherries.

A true apple brandy works best, but applejack can be used instead.

Servings: 1
  • Ice
  • 2 ounces apple brandy, preferably Laird's Straight Bonded Apple Brandy
  • 1 ounce sweet vermouth
  • 1/4 ounce maraschino liqueur
  • 1/4 Fernet-Branca


Fill a mixing glass halfway with ice. Add the brandy, vermouth, maraschino liqueur and Fernet Branca. Stir vigorously, then strain into a chilled cocktail (martini) glass.

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Recipe Source

Adapted from Meehan's "The PDT Cocktail Book" (Sterling Epicure, 2011).

Tested by Jason Wilson and Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 230

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 10g 3%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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