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Saturday, January 14, 2012

Golden Dawn cocktail will make your day

Salt Lake City cocktailians who read these posts should be familiar with Ted Haigh’s book Vintage Spirits and Forgotten Cocktails, where you can find great recipes for vintage cocktails and (possibly a greater source of enjoyment) an engaging collection of cocktail lore.  When the Utah Mixologist attended Portland Cocktail Week, he had the privilege of meeting “Dr. Cocktail,” a quiet, unassuming man who really knows his cocktails.  If you’re serious about cocktails, you should pick up a copy.

Regular readers have probably noticed that the titles of these posts usually involve an amusing play on words or turn of a phrase.  The current title was not the first one that came to mind; the first idea was “Golden Dawn will start your day with a bang.”  This title, while a little more clever, kind of sent the wrong message about the starting time for cocktail hour, so it was left on the proverbial cutting room floor.  The name “Golden Dawn” is what first interested me to this cocktail, but when I scanned the recipe, I knew I had to try it.

This is a simple recipe, with equal parts of the four main ingredients (there is an alternate recipe in the book).  I used Bombay Sapphire® for the Gin and Laird’s® Apple Jack in lieu of Calvados.  Haigh recommends Marie Brizzard® Apry apricot flavored brandy, but it is not available in Utah.  If you are aware of an available substitute better than the ubiquitous Arrow®, please post a response to this post.  The subtle way the mixture of fruit flavors (orange, apricot, apple, and grenadine) play off against each other is striking.  You can just catch a hint of the Gin and its botanicals, and the Apple Jack makes its presence known and contributes a memory of apples.

Golden Dawn
  • ¾ oz Dry Gin (try Bombay Sapphire®)
  • ¾ oz Laird’s® Apple Jack (or Calvados)
  • ¾ oz Apricot Brandy
  • ¾ oz Orange Juice
  • Pomegranate Grenadine

Add the first four ingredients to a shaker 2/3 full of ice.  Shake vigorously until well chilled.  Strain into a pre-chilled cocktail class.  Add a cherry (Haigh recommends no stem or pick on the cherry) and finish by drizzling some of the Grenadine into the glass.

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