This variation on a Manhattan is so named because it calls for Laird's apple brandy (originally made in New Jersey) rather than rye or bourbon.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.
- 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.
Adapted from Meehan's "The PDT Cocktail Book" (Sterling Epicure, 2011).
Tested by Jason Wilson and Bonnie S. Benwick.
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