By the 1860s, it was common practice to add liqueurs–Curaçao and maraschino in the early days–to the Cocktail’s original formula. The term “Fancy Cocktail” typically denotes this addition and the assurance of a lemon twist, too. “Improved Cocktails” typically layer yet more flavor, with absinthe, multiple liqueurs, or a combination of bitters. The recipe below is technically an Improved Cocktail, though omitting the absinthe will knock it down to the “Fancy” level.

I’ve centered this Improved Whiskey Cocktail, the third in my Improved Cocktail series from spring 2021, on rye. Rye was the mixing (American) whiskey of choice through the nineteenth century, with only some exceptions that call for Bourbon, which was still a very regional product. Unaged apple brandy brightens things up, while Madeira and apricot liqueur team up to lend a buttery stone fruit profile. An uncommon sweetener in the form of brown sugar syrup grounds the whole thing and points to the colonial-era inspiration behind the drink, bolstered by walnut bitters and nutmeg.