Honeymoon
Ingredients
- 1 oz Calvados / apple brandy / straight applejack
- 1 oz Bénédictine D.O.M. liqueur
- 1⁄2 oz Lemon juice
- 1⁄6 oz Orange Curaçao liqueur
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Honeymoon contains 189 calories
History:
This pre-Prohibition cocktail was first published in Hugo R. Ensslin's 1916 Recipes for Mixed Drinks (1st Edition) and was popularised during the 1920s at the Brown Derby restaurant in Los Angeles, USA.
Review:
This equal parts apple brandy and Bénédictine recipe broadly follows Ensslin's 1916 (the first published) recipe and is not only faithful to the original but the best I've tried.
Most contemporary recipes call for:
60ml (2oz) apple brandy
15ml (½oz) Bénédictine
15ml (½oz) Orange curaçao
15ml (½oz) Lemon juice
My own previous recipe called for:
45ml (1½oz) apple brandy
22.5ml (¾oz) Bénédictine
7.5ml (¼oz) Orange curaçao
15ml (½oz) lemon juice
15ml (½oz) egg white
