Apple Brandy, stirred
Newark
Barline 1,1,h,h,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 oz Apple brandy
- 1 oz Sweet vermouth
- 1/2 oz Fernet
- 1/2 oz Maraschino liqueur
Stir with ice until cold, then strain.
Coupe.
Taste
Equal ounces of apple brandy and sweet vermouth, a fifty-fifty Manhattan on orchard. Half an ounce of Fernet, half an ounce of maraschino, so mint and cherry sit against the apple. Stirred, coupe, no twist.
History
Jim Meehan prints the Newark in The PDT Cocktail Book (2011), credited to bartender Jim Kearns: equal Laird's apple brandy and sweet vermouth, a quarter ounce each of Fernet-Branca and maraschino, orange twist. It is a Red Hook with apple brandy in place of rye and Fernet in place of some of the maraschino. Apple brandy and vermouth stay equal. Fernet and maraschino double to a half ounce each, and the twist is left off.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Burnt Fuselagecognac and dry vermouth for apple brandy and sweet vermouth
- Claridgegin and dry vermouth for apple brandy and sweet vermouth
- Olivettegin and dry vermouth for apple brandy and sweet vermouth
- Telling Phoebescotch and Bénédictine for apple brandy and maraschino liqueur
- Bobby Burnsscotch and Bénédictine for apple brandy, Fernet, and maraschino liqueur
- El Presidentelight rum and dry vermouth for apple brandy and sweet vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.