1½ ozs. brandy
½ oz. lemon juice
¼ oz. maraschino liqueur
¼ oz. curaçao
Shake well with ice. Strain into prechilled cocktail glass. More tart than the earlier versions of the brandy classic.
Though the recipe doesn’t call for a garnish, it looked a little plain, so I threw a maraschno cherry in to liven it up. As Playboy says, it’s on the tart side, but not unpleasantly so. The various flavours balanced quite well, but for some reason this didn’t really grab me. It wasn’t bad, just nothing I’d really seek out.
This drink first appears in Harry Craddock’s Savoy Cocktail Book from 1930. Craddock’s recipe has 3 parts spirit to 1 part each of lemon, maraschino, and curaçao, with a frosted rim and a twist of lemon peel, so was over twice as sweet as Playboy’s. I tried making another with Craddock’s recipe and I much preferred it.
From its invention to the late 60s the recipe stayed roughly the same. It shows up multiple times in books in the EUVS Vintage Cocktail Books collection and the only effective difference was the type of sugar used on the rim. Then in 1971 we get Playboy’s 6:2:1:1 ratio, then we see a move to a more standard sour ratio of 4:2:1:1, and then Difford’s Guide splits the difference between that and Craddock’s with a 4:1:1:1.
This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.