Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from Richard Cook, Oxford Nightcaps, 1835 and appears in Dead Reckoning.
- 1 1/2oz. Chateau du Breuil VSOP Calvados
- 3/4 oz. Grahams LBV Port Wine
- 3/4 oz. lemon juice
- 1/2 oz. lemon sherbet
- 3/4 oz. cucumber extract
- 1 tsp. of redcurrant jelly
Add all ingredients to a shaker with ice and shake vigorously. Then add 1.5oz cucumber soda. Strain in an ice-filled wineglass. Garnish with freshly grated nutmeg.