The Sebago is a delicious cocktail I created over the weekend. Initially I tried making it with gin, but ended up switching to Lee, NH's Flag Hill Josiah Bartlett Apple Brandy because the overall flavor of the cocktail was superior this way. The highlight of this drink is the combination of the orange juice with the ginger syrup, which marries very well with the complex foundation of apple brandy. The lemon juice adds some balance to the drink as far as tartness is concerned, and the Peychauds bitters add additional depth as well as helping provide its distinct salmon color. This drink should go over equally well with cocktail drinkers of all kinds.
2 oz. quality apple brandy such as Josiah Bartlett
1 1/2 oz. orange juice
1/4 oz. lemon juice
1/2 oz. ginger syrup*
dash Peychauds bitters.
Shake with ice and strain into a cocktail glass.
*Make your own ginger syrup: Combine 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil, stirring until the sugar is dissolved. Reduce heat and add 1/3 cup sliced ginger. Return to a boil then reduce heat and simmer for a half hour. Remove from heat and let cool, then add to a bottle and store in the refrigerator.
I like that you specify QUALITY brandy. Some dafter would use bad brandy (not that I know anything about brandy) then complain the cocktail was not delicious.
ReplyDeleteYes, Mike, a good brandy is essential to this cocktail. I highly recommend Flag Hill winery's Josiah Bartlett apple brandy. It's really special, and I think you'd really appreciate it. You ought to head over to the winery in Lee for a tasting with Calla. Tell her I sent you to try the brandy and she'll hook you up with a sample I'm sure. It's really outstanding.
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