This classic take on a sour fell out of favor after Prohibition. But modern cocktail bars such as the Clover Club have restored the Jack Rose to its former glory.
- 2 ounces Laird's bonded apple brandy
- ¾ ounce fresh lime juice
- ¾ ounce grenadine
Fill a cocktail shaker with ice and add the apple brandy, lime juice and grenadine. Cover and shake well, then strain into a sour or coupe glass and serve.
In this cocktail, the typically sweet Jack Rose has a darker, bitterer twin. The generally sweet and peppy trio (applejack, grenadine and lime juice) is clouded with herbal liqueurs.
- ¾ ounce Laird's bonded apple brandy
- ¾ ounce Cocchi Vermouth di Torino
- ¾ ounce Yellow Chartreuse
- ¾ ounce fresh lemon juice
- 1 barspoon grenadine
- Lemon twist
Fill a cocktail shaker with ice and add the apple brandy, vermouth, Chartreuse, lemon juice and grenadine. Shake well and strain into a coupe. Garnish with the lemon twist and serve.
This inventive recipe keeps the basic flavors of a Jack Rose, but displays them in different forms for a richer, more nuanced cocktail. Pomegranate molasses takes the place of grenadine, and lime juice is displaced with a citrus-infused vermouth.
- 1 lemon, finely zested
- 1 lime, finely zested
- One 750-ml bottle Martini Bianco Vermouth
- 1½ ounces Laird's bonded apple brandy
- 1½ ounces citrus-infused vermouth
- 1 dash Peychaud's bitters
- 1 scant barspoon pomegranate molasses
- Pinch of kosher salt
1. Make the citrus-infused vermouth: In a large container, combine the lemon and lime zests with the vermouth. Set aside overnight, then strain through a fine-mesh strainer. Return the mixture to a bottle and refrigerate until ready to use.
2. Make the cocktail: Fill a mixing glass with ice and add the apple brandy, citrus-infused vermouth, bitters, pomegranate molasses and salt. Stir until chilled and strain into a chilled coupe glass.