Cocktail historian Ted Saucier didn’t have much to say about this drink when he documented it in his 1951 book “Bottoms Up!” beyond a credit to the Arizona Biltmore Hotel, but we think it deserves more attention.
This drink is one where true 100-proof apple brandy really is the best choice; the lighter flavor of applejack doesn’t assert a strong enough apple flavor against the rest of the bright notes in this drink. Get Laird’s Bonded apple brandy, and you’ll be bustin’ broncos all night long.
Note that if you use a triple sec like Cointreau instead of an orange curaçao like Grand Marnier, you might want to add a barspoon of simple syrup or maple syrup to sweeten it up a bit.
Shake with ice and strain into a short ice-filled glass. Garnish with a lemon or orange twist.