20ml! I thought this must be a typo, but he goes on to describe it as delivering “a massive jolt” of bitters, so I guess not. Looked great, except that it calls for *20ml* of orange bitters. Talking of calvados (as you were, err, over two years ago): I was browsing the Haigh Lost Cocktails book the other day, and alighted upon the recipe for the Calvados cocktail. **in either case preferably reasonably aged.īy Quiddity 10th February 2021 - 11:17 am *I say mainstream because there is absolutely certain to be some hipsters making some “small batch”, “artisanal” applejack somewhere. Toast David Embury (1886 – 1960), the greatest ever amateur cocktail-head. Shake with ice and strain into a chilled champagne coupe. 0.5oz/15ml grenadine, very preferably home-made. Jack Rose 2oz/60ml apple brandy (applejack or calvados)** 1oz/30ml fresh lemon juice. This version hits the spot for me and I think you’ll like it too. Mr Embury liked his cocktails notoriously dry/tart so we’ll go with his suggestion of balancing them to our own taste.
Indeed the Jack Rose is one of his hallowed six classic cocktails along with the Daiquiri, Old Fashioned, Sidecar, Manhattan and Martini. After all he was a lawyer (as well as a the author of the first “modern” cocktail book) so we know we can trust him. And if Embury says it’s better than applejack that’s good enough for me. On the other hand calvados is a traditionally made and aged apple brandy from the Normandy region of France that is available and affordable here in Europe. These days applejack is made by distillation of apple juice and then mixing it with neutral spirit. America’s first home-grown spirit was originally made by repeatedly freezing (hard) apple cider and chucking away the ice – a process known as “jacking” – a kind of distillation-free way of making a potent liquor. Decent quality commercially available grenadine is a thing of the past and, while I can’t say for certain, the same may be at least partially true of applejack. Just apple brandy, lemon juice and grenadine but, make no mistake, quality of ingredients is key here and possibly the reason the Jack Rose fell from grace. And, damn, but isn’t the Jack Rose a delicious and deceptively simple little cocktail. It was so obvious! Aged French apple brandy in hand I proceeded to mix up the cocktail that I should really have tried a long time ago. Embury is of the opinion (and boy, does he have a lot of those) that calvados is a similar but superior apple brandy.
#Applejack brandy ingredients manual
Embury’s 1948 classic cocktail manual The Fine Art of Mixing Drinks a solution emerged. However, whilst perusing my copy of David A. Applejack (aka Jersey Lightning) is an American apple brandy that turns out to be not even particularly available on its own shores with just one surviving mainstream* brand – Laird’s. It’s a cocktail that I neglected for a long time due to the unavailability of its base ingredient upon these shores.
More’s the pity as it can be quite delightful when well made. The Jack Rose is a positively ancient cocktail that was very popular a century ago but has gradually faded into relative obscurity. By any other name… Jack Rose + apple brandy
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