Apple Daisy

Apple Daisy
Apple Daisy
Today's mixologists, with their muttonchops and handlebars, have a historical influence: the Victorian male. These guys took their mustaches seriously, so much so that in mid-1800s England, a special teacup was designed for them. Its porcelain lip incorporated a bat-shaped guard that cradled the mustache, preventing it from getting wet. NYC's Dead Rabbi fills these vintage cups with "daisies"—sweet-sour drinks that were popular in the 1870s.Ingalls Photography

Today's mixologists, with their muttonchops and handlebars, have a historical influence: the Victorian male. These guys took their mustaches seriously, so much so that in mid-1800s England, a special teacup was designed for them. Its porcelain lip incorporated a bat-shaped guard that cradled the mustache, preventing it from getting wet. NYC's Dead Rabbit fills these vintage cups with "daisies"—sweet-sour drinks that were popular in the 1870s. This recipe first appeared in SAVEUR DRINK Issue #1 with the story "Lip Service."

Apple Daisy
**From SAVEUR DRINK Issue #1** Today's mixologists, with their muttonchops and handlebars, have a historical influence: the Victorian male. These guys took their mustaches seriously, so much so that in mid-1800s England, a special teacup was designed for them. Its porcelain lip incorporated a bat-shaped guard that cradled the mustache, preventing it from getting wet. NYC's Dead Rabbit fills these vintage cups with "daisies"—sweet-sour drinks that were popular in the 1870s.
Yield: makes 1 cocktail

Ingredients

  • 1 12 oz. applejack
  • 34 oz. fresh lemon juice
  • 34 oz. green Chartreuse
  • 12 oz. lemon sherbet
  • 3 dashes The Dead Rabbit Orinoco bitters
  • 1 12 oz. dry cider, such as Crispin Brut
  • Freshly grated nutmeg, for garnish

Instructions

  1. Combine applejack, lemon juice, Chartreuse, sherbet, and bitters in an ice-filled cocktail shaker. Shake and strain into mustache cup or cocktail glass filled with ice. Top with cider and garnish with nutmeg.