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All cocktails California Zephyr

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California Zephyr

Classic/vintage · Nightcap/sipping · Short and stirred

3.6 7 ratings

Favorite

Ingredients

1 1/4 oz Calvados apple brandy
1 1/4 oz Cognac (brandy)
1/4 oz Apricot liqueur
1 dash Absinthe
1/3 oz Chilled water

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

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Flavour profile

27.5% alc./vol. · 1.8 standard drinks · 194 calories

History

This spirit-forward cocktail benefits from dilution to tame it; a splash of chilled water is therefore advised.

J. E. Clapham of Clapham Cocktails brought this classic to attention and rejuvenated it. The California Zephyr first appeared in Ted Saucier's 1951 book, Bottoms Up, and is named after the long-distance train that travels between Chicago and San Francisco Bay. The description reads: CALIFORNIA ZEPHYR Recalling the gentle California breezes and several delightful trips on the luxurious train bearing that same name. The recipe is: ½ jigger applejack, ½ jigger Coronet brandy, 1 barspoon apricot brandy, 1 dash absinthe. Instructions are to shake well, strain into a cocktail glass, and garnish with a twist of orange peel.

Created by Ted Saucier