Pan American Clipper
Ingredient
- 2 oz Calvados / apple brandy / straight applejack
- 1⁄2 oz Lime juice
- 1⁄6 oz Monin Grenadine Syrup
- 1⁄6 oz Sugar syrup 'rich'
- 2 dash La Fée Parisienne absinthe
- 1⁄3 oz Chilled water omit if using wet ice
Glass:
Photographed in an UB Retro Fizz 1920 7oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime slice wheel.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with lime slice on rim.
Review:
Essentially, a Jack Rose with a couple of dashes of absinthe. (If making this with bonded-strength applejack in place of calvados, then knock back to 50ml.)
History:
This vintage cocktail first appeared in Charles H. Baker's 1939 The Gentleman's Companion in which Baker says the cocktail is "from the notebook of one of our pilot friends–when off duty–may seek one." His friend obviously was a pilot for Pan Am Airlines.
The Pan American Clipper's modern-day popularity is partly due to its being heroed by St. John Frizell at his Fort Defiance bar in Brooklyn, New York City, USA. Our version of this classic by yours truly.
Nutrition:
One serving of Pan American Clipper contains 182 calories
Join the discussion
Showing 3 comments for Pan American Clipper.
See discussion in the Forum
Nice Poire Martini
A contemporary balanced and complex Martini with well-integrated fruity and floral flavours
Saison Highball
Brewed and distilled apple combine in this long dry (depending on your cider), very lightly carbonated "highball"