Today's mixologists, with their muttonchops and handlebars, have a historical influence: the Victorian male. These guys took their mustaches seriously, so much so that in mid-1800s England, a special teacup was designed for them. Its porcelain lip incorporated a bat-shaped guard that cradled the mustache, preventing it from getting wet. NYC's Dead Rabbit fills these vintage cups with "daisies"—sweet-sour drinks that were popular in the 1870s. This recipe first appeared in SAVEUR DRINK Issue #1 with the story "Lip Service."
Ingredients
- 1 1⁄2 oz. applejack
- 3⁄4 oz. fresh lemon juice
- 3⁄4 oz. green Chartreuse
- 1⁄2 oz. lemon sherbet
- 3 dashes The Dead Rabbit Orinoco bitters
- 1 1⁄2 oz. dry cider, such as Crispin Brut
- Freshly grated nutmeg, for garnish
Instructions
Step 1
Combine applejack, lemon juice, Chartreuse, sherbet, and bitters in an ice-filled cocktail shaker. Shake and strain into mustache cup or cocktail glass filled with ice. Top with cider and garnish with nutmeg.
- Combine applejack, lemon juice, Chartreuse, sherbet, and bitters in an ice-filled cocktail shaker. Shake and strain into mustache cup or cocktail glass filled with ice. Top with cider and garnish with nutmeg.
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