The Star Cocktail is a classic apple brandy cocktail which made an appearance in print in George J. Kappeler's 1895 bartending guide, Modern American Drinks. It uses gum syrup, which was common at the time and the recipe for it has evolved (or devolved) over the years to accommodate modern bartending. The other option which Kappeler suggests is to use either Peychaud or Angostura Aromatic bitters. Either makes a great cocktail but Peychaud is preferred by most Star Cocktail enthusiasts.
- 1 1/2 oz apple brandy
- 1 1/2 oz sweet vermouth
- 3 dashes Peychaud's or Angostura bitters
- 2 dashes gum syrup
- lemon twist for garnish