Lynnette Marrero, the co-founder of Speed Rack and bar director at New York City’s Llama Inn and Llama San, prefers overproof spirits for crafting Manhattan riffs. Specifically, she says, “I love using applejack in split-base cocktails. It holds up beautifully in a shaken cocktail.”
Working with high-proof spirits like Laird’s bonded applejack is, Marrero says, “a balancing act. I introduce water to the cocktail by stirring, so working with higher-proof distillates like Laird’s gives me a little more control in this area.”
- 1 ounce Laird’s bottled-in-bond apple brandy
- 1 ounce Zacapa 23 rum
- 3/4 ounce sweet vermouth
- 1/4 ounce Benedictine
- 1 dash Fee Brothers whiskey barrel bitters
- Garnish: lemon twist
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Garnish with a lemon twist.