Copper Penny

  • Serves

    makes 1 Cocktail

Mixologist Jeffrey Morgenthaler uses sweet-tart apricot preserves in this brandy-based paean to the Vieux Carre, a signature drink at New Orleans' Hotel Monteleone. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Jeffrey Morgenthaler's article Preserves in Cocktails.


  • 34 oz. rye whiskey
  • 34 oz. pear brandy, preferably Clear Creek
  • 34 oz. sweet vermouth, preferably Punt e Mes
  • 1 12 tsp. apricot preserves
  • 14 tsp. Angostura bitters
  • Lemon peel, for garnish


Step 1

Combine whiskey, brandy, Punt e Mes, preserves, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled old fashioned glass with ice; garnish with lemon peel.

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