Ellington

2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
1 ds Absinthe (optional)
Instructions

Shake, strain, up.

Notes

For a spicy, truly spectacular ginger syrup, juice ginger, run juice through a tea strainer, add sugar to taste, and add only enough water to give the syrup a workable consistency. To preserve, add cayenne extract to taste (gingerol decays rapidly, this restores the bite), and refrigerate.

History

Named for the Duke, not the Stew.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Decent - strong apple flavor from Laird's. Would be warm afternoon in the late fall afternoon.
Similar cocktails
  • Crenshaw — Bourbon, Lemon juice, Ginger syrup, Peach preserves, Honey, Mint
  • There's a Road-Snake On Your Hammie — Calvados, Rye, Ginger liqueur, Lemon juice, Honey, Lemon, Nutmeg, Cinnamon stick
  • Habibi — Dry apricot brandy, Pineapple syrup, Lime juice
  • Apples and Oranges — Apple brandy, Elderflower liqueur, Orange bitters, Lemon juice, Simple syrup
  • Newton's Law (apple butter variation) — Bourbon, Lemon juice, Apple butter, Brown sugar, Water
  • Can't Get There From Here — Bourbon, Dry apricot brandy, Apricot liqueur, Elderflower liqueur, Bitters, Lemon juice
  • Blunderbuss — Apple brandy, Bitters, Lemon juice, Orgeat, Ginger syrup, Mint
  • Democrat — Bourbon, Peach liqueur, Lemon juice, Honey syrup
  • Pear Collins — Bourbon, Falernum, Bitters, Pear juice, Lemon juice, Simple syrup, CioCiaro
  • Pere Weller — Bourbon, Falernum, Amaro Nonino, Bitters, Pear juice, Lemon juice, Simple syrup
Comments