Here is a classic vermouth drink from the old days of bartending. The Coronation is simple, almost like the Duplex but with a little old-time applejack added. This recipe is an adaptation of that found in A.S. Crockett's The Old Waldorf-Astoria Bar Book which calls for applejack with a dash of apricot brandy. It is still possible to find the colonial spirit, applejack thanks to brands like Lairds, but if it's easier you can use apple brandy. When that happens I like to skip the apricot brandy and add Fee Brother Peach Bitters instead.
Ingredients:
- 3/4 oz dry vermouth
- 3/4 oz sweet vermouth
- 3/4 oz applejack or apple brandy
- dash of apricot brandy or peach bitters
Preparation:
- Pour the ingredients into a mixing glass with ice cubes.
- Stir well.
- Strain into a chilled cocktail glass.
What's in a name?
According to the 1935 A.S. Crockett book The Old Waldorf-Astoria Bar Book, the Coronation was created in anticipation of the "ten minutes' rest the late King Edward got when they sat him on the Stone of Scone." Sometimes called the Stone of Destiny or the Coronation Scone, it was used for centuries during the coronation of Scottish and English royalty and was supposedly housed at an abbey in Scone, Scotland.
