Another great name, and another great cocktail. It was probably named after the proprietors of Frank and Jack’s, a very popular New York City speakeasy, and, one must assume, the site of the drink’s creations. It first appeared in a 1927 book called Here’s How by one Judge, Jr. Also an interesting name, that. Craddock apparently took many of his recipes in the Savoy from Here’s How more or less verbatim and entirely uncredited. Prohibition cocktail publishing seems like it was a pretty cutthroat industry! Here’s a 1929 revised edition of Here’s How going for $475, so plagiarism issues aside, hooray for Craddock.
1/3 French (dry) vermouth
1/6 apricot brandy
I made these a little on the big side, with 1 1/2 ounces of the gin and vermouth and 3/4 each of the brandy and Cointreau. A more reasonable person might start with 1 ounce of gin and go from there. But I regret nothing. I used Marie Brizard for the brandy, and of course a quality vermouth is paramount. The Frankenjack is a sweet drink, but not too sweet. The gin still has plenty of kick behind it, although its more juniper-y notes are definitely trimmed down by the sugars of the other ingredients. The orange and the apricot flavors blend very nicely, and provide the basic overall taste to this drink. If you find it a little sweet, you could definitely dial down the Cointreau and brandy a bit, and I still think you’d wind up with a very good beverage. You could even trim the vermouth for a stronger, ginnier drink. An orange twist would also go nicely in here. Hell, play around. Have three or four. It’s that good. Five livers.