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Feeling Tipsy Drink Recipe

Aug 03, 2017 | Post By Danny Mahoney
1 person voted 4 stars.

An “eau de vie” (water of life) refers to any distilled fruit beverage that isn’t made from grapes. The Feeling Tipsy relies on one of the best – Laird’s Applejack.

In case you’ve never tried Applejack, it’s a bit like apple cider but the “jack” part refers to jacking up the alcohol content. It’s manufactured from a blend of apple brandy and neutral spirits. It takes six pounds of apples to make a single 750ml bottle of Applejack.

Image of Feeling Tipsy   Drink

William Laird emigrated from Scotland to the New World in 1698, and began distilling apples in New Jersey because they grew in abundance. The liquor was used as currency among the settlers building the new roads, and came to be known as “Jersey Lightning”. Laird & Company was established in 1780, and was America’s first commercial distillery. The company survived prohibition by making sweet cider and applesauce, and resumed their manufacture of apple brandy once the ban on alcohol was lifted in 1933.

The Feeling Tipsy pairs Applejack with Dom Benedictine, a French liqueur originally produced by the Benedictine monks. The recipe is top secret, but contains 27 different herbs and spices. It’s a key ingredient in several classic cocktails, including the famous Singapore Sling. The drink also adds Triple Sec to give a slight hint of orange to the dominant flavour of apples.

Here’s what you need to make a Feeling Tipsy drink:

Ingredients

  • 45ml Laird’s Apple Jack
  • 15ml Triple Sec
  • 15ml Dom Benedictine
  • 15ml Lemon juice
  • Dash of bitters

Preparation

  1. Fill a cocktail shaker with ice.
  2. Add all ingredients.
  3. Shake vigorously
  4. Strain into a cocktail glass.

Equipment

  • Ice
  • Cocktail shaker
  • Cocktail glass

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ABOUT AUTHOR

Photo of Danny Mahoney

Danny is a Melburnian liquor enthusiast and ex bartender turned web developer. Although an avid whiskey drinker he likes to practice the arts of cocktail making and mixing drinks. Danny believes there are always new concoctions just waiting to be explored and enjoyed.

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