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The Jack Rose Three Ways
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    Brad Farran
    Clover Club

    Brad Farran is a consummate professional--unless he’s not. Then, he’s just a fun guy to be around. He moved to New York four years ago from Raleigh, North Carolina, to tend bar at New York’s Clover Club. Now he can also be found tending at the Shanty in Brooklyn and at Death & Co. in Manhattan. He is a mean Scrabble player and a Leo, and his favorite color is blue.

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Jack Rose

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.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

  • Ice
  • 2 ounces Laird's bonded apple brandy
  • ¾ ounce fresh lime juice
  • ¾ ounce grenadine

DIRECTIONS

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.

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Jack's Word

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.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

  • Ice
  • 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

DIRECTIONS

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.

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Jacqueline Rose

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.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Citrus-infused vermouth

  • 1 lemon, finely zested
  • 1 lime, finely zested
  • One 750-ml bottle Martini Bianco Vermouth

Cocktail

  • Ice
  • 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

DIRECTIONS

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.