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Honeymoon Cocktail

The Honeymoon Cocktail is a delightful blend of apple brandy, curacao, Bénédictine, and lemon juice, offering a balanced mix of fruity, sweet, and tart flavors. This classic cocktail is refreshing and smooth, making it a perfect choice for celebratory occasions or for sipping during a cozy evening. Its bright citrus notes and rich apple brandy make it both elegant and enjoyable.

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Honeymoon Cocktail

Honeymoon Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Benedictine, benedictine cocktails, curacao, fall, fall brandy cocktails, fall cocktails, Lemon Juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 ounces apple brandy
  • 1/2 ounce curacao
  • 1/2 ounce Bénédictine
  • 1/2 ounce lemon juice

Instructions

  • In a cocktail shaker filled with ice, combine the apple brandy, curacao, Bénédictine, and lemon juice.
  • Shake well until the mixture is well-chilled.
  • Strain the cocktail into a chilled cocktail glass.
  • Serve immediately and enjoy the bright, balanced flavors of this classic drink.

Notes

Pro Tips
  • Use freshly squeezed lemon juice for the best, freshest flavor.
  • Garnish with a twist of lemon peel or a cherry for a more festive presentation.
  • For a sweeter version, adjust the amount of Bénédictine to suit your preference.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Honeymoon Cocktail offers a delightful balance of flavors, with the apple brandy providing a smooth, fruity base. The curacao adds a subtle orange note, while the Bénédictine brings a touch of herbal sweetness. The lemon juice adds a bright, tangy finish, making this cocktail both refreshing and satisfying. Perfect for any occasion, the Honeymoon is a classic blend of sweet, tart, and smooth flavors.

See also  Cinnamon Cream Martini
Honeymoon Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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