Van Zandt Cocktail

Jack's Manual by J. A. Grohusko (1908, p.63) — Grohusko 1908

1. Shake the apricot brandy, French vermouth, and dry gin with ice.
2. Strain and serve.

Ice: Ice

Nose

Apricot and dry gin rise together.

Palate

This is another good reminder that fruit liqueur accents were still a normal way to differentiate named dry-gin cocktails in 1908.

Finish

The finish is cool, lightly fruity, and dry.

Summary

A lightly apricot-touched dry-gin aperitif from the named fringe.

Jack's Manual by J. A. Grohusko (1910, p.87)

1. Shake the apricot brandy, French vermouth, and gin with ice.
2. Strain and serve.

Ice: Ice

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.51) — Straub 1913

1. Stir.
2. Serve in a cocktail glass.

This is useful because it keeps the tiny fruit-brandy accent line visible inside the dry gin and vermouth field.