No, we haven’t traded cocktails for couples counseling. The honeymoon that we’re talking about is the Honeymoon Cocktail. This vintage cocktail originally appeared in the Hugo Ensslin’s book, Recipes for Mixed Drinks, in 1917, but was made famous as the signature cocktail at the Brown Derby in Los Angeles. Since then it’s been through many versions with the main variant coming in the type of brandy used. While some mixologists prefer American applejack others will only make it with the French apple brandy, Calvados.
The recipe in Ted Haigh’s Vintage Spirits and Forgotten Cocktails falls in the Calvados camp. Its use provides the cocktail a sophisticated touch, but is not enough to make this a libation we would repeat. The cocktail’s fragrance is predominately of orange soda with flavors of apple peel, earthy spice, and citrus. The initial and final flavors are fruity without being overly sweet, but the cocktail runs into problems in the mid-palate with a decidedly unidentifiable acidic harshness. We had high hopes for this one, but unfortunately we now understand the meaning and bitterness of “the honeymoon’s over”.
2 oz – Calvados
1/2 oz – Benedictine
1/2 oz – orange curacao or triple sec
1/2 oz – lemon juice
Add all ingredients to an iced cocktail shaker and shake until cold. Strain into a cocktail glass and add a flamed lemon twist.
One thought on “The Bitter Edge of a Honeymoon”
It’s hard to come by educated people for this subject, however, you seem like you know what you’re talking about!