Seymour Glass 1.000

James M. Thresher for The Washington Post

Spirits Feb 10, 2010

Named for J.D. Salinger's famously nutty character, this drink was recently entered in the weekly cocktail contest on the Mixoloseum blog. It's a very flexible recipe. The original calls for the Nux Alpina brand of nocino, or walnut liqueur. Jason Wilson finds that it also works with Nocello brand walnut-hazelnut liqueur or (in a pinch) Frangelico brand hazelnut liqueur, although those will make the drink sweeter.

The original recipe called for simple syrup, but Wilson prefers agave nectar, which lends a richer flavor. If you can't find agave nectar, make simple syrup (see NOTE).

For apple brandy, Laird's Straight 100 proof or 7 1/2 year-old will work well, though they are not always easy to find. Calvados, the famed apple brandy of Normandy, is also a good choice.

Servings: 1
  • Ice
  • 1 1/2 ounces apple brandy, preferably Laird's Straight, Laird's 7 1/2-year-old or Calvados
  • 3/4 ounce nocino, Nocello, or Frangelico
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce agave nectar (may substitute simple syrup; see NOTE)


Fill a cocktail shaker halfway with ice. Add the apple brandy or Calvados; the nocino, Nocello or Frangelico; the lime juice; and the agave nectar.

Shake well, then strain into a chilled cocktail (martini) glass.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through; store indefinitely.

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Recipe Source

From Lauren Altucher.

Tested by Michael Taylor.

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