Back Bar | 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.

Recipe adapted from Brad Farran, Clover Club, New York City

Jacqueline Rose
No Ratings
Make the Jacqueline Rose cocktail from Brad Farran at the Clover Club in New York City.
Servings
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.
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