Jacqueline Rose Cocktail Recipe

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
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Make the Jacqueline Rose cocktail from Brad Farran at the Clover Club in New York City.
Prep Time
Cook Time
Total time: 10 minutes
  • 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
  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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