I was recently told that we’ve been posting too many gin recipes. Fair enough: summer is over and it’s time for something more hearty. And what could say autumn better than…Apple brandy!
The Jack Rose is a classic from the 1920s and 30s. Laird’s Applejack, the primary ingredient, has been made in America since colonial times. You might want to wear a porkpie hat, if not a colonial tri-corner, while you imbibe.
It’s a great drink. It is very tart, as you might expect from a full ounce of lemon juice, but not very boozy. The grenadine takes the edge off both, and imparts the namesake rose color.
Some recipes substitute lime juice for the lemon, and you could substitute Calvados for the Laird’s if you haven’t a shred of patriotism remaining. Here’s how I made it:
– 2 1/2 oz Laird’s Applejack
– 1 oz fresh lemon juice
– 3/4 oz Grenadine
Mix ingredients on ice in a cocktail shaker and shake vigorously. Strain into a cocktail glass or coupe and add a lemon twist or apple slice for a garnish.
April 4, 2015 at 11:41 pm
Enjoying a Jack Rose or two this evening. I cut back a little on the lemon juice. 3/4 lemon and 3/4 grenadine. Works better for me when using real Pomegranate syrup instead of the crappy, sugar-laden Grenadines most bars use.