Honeymoon
4.2 129 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour profile
23.9% alc./vol. · 1.5 standard drinks · 189 calories
History
This recipe, featuring equal parts apple brandy and Bénédictine, closely follows Ensslin's 1916 recipe, which was the first to be published. It remains faithful to the original and is considered the best version tasted. Most contemporary recipes suggest: 60ml (2oz) apple brandy 15ml (½oz) Bénédictine 15ml (½oz) Orange curaçao 15ml (½oz) Lemon juice My own prior recipe included: 45ml (1½oz) apple brandy 22.5ml (¾oz) Bénédictine 7.5ml (¼oz) Orange curaçao 15ml (½oz) lemon juice 15ml (½oz) egg white
This pre-Prohibition cocktail first appeared in Hugo R. Ensslin's 1916 Recipes for Mixed Drinks (1st Edition) and gained popularity during the 1920s at the Brown Derby restaurant in Los Angeles, USA. "HONEY MOON COCKTAIL ½ Benedictine ½ Apple Brandy Juice of ½ lemon 3 dashes Curacao Shake well in a mixing glass with cracked ice, strain and serve." "HONEY-MOON COCKTAIL The Juice of ½ Lemon.* 3 Dashes Curaçao. ½ Bénédictine. ½ Apple Brandy. Shake well and strain into cocktail glass. * Some sensitive bartenders think it more tactful to substitute orange juice." "The Honeymoon combines curaçao and Benedictine. Benedictine, being an aromatic liqueur, blends particularly well with whisky and apple brandy. HONEYMOON 1 part Curaçao & Benedictine, half & half 2 parts Lime Juice 8 parts Applejack Shake well with cracked ice. This drink is also sometimes called the Farmer's Daughter."
Also known as Farmer's Daughter