A turn-of-the-last-century classic, the Jack Rose brings the flavors of fall apples to a cocktail. As one of the most well-known apple brandy cocktails, this simple drink blends applejack with grenadine and fresh citrus juice. It’s a riff on a traditional sour cocktail.
Where does the Jack Rose cocktail get its name?
Does the cocktail’s name make you think of Jack and Rose from the Titanic? While that seems logical, there are other more likely sources for this cocktail. The Jack comes from applejack, the starting point of this delicious quaff. Applejack, made from fermenting apples, was one of colonial-era America’s favorite liquors. Rose most likely refers to the rosy pink color of the drink. The pink comes from grenadine, but would originally have been pomegranate syrup.
The cocktail became particularly popular in the early 20th century and is mentioned several times in Ernest Hemingway’s The Sun Also Rises. Many, if not all, of the characters could be accused of having too Many Jack Rose cocktails of an evening.
Jack Rose Recipe
Some recipes for the Jack Rose call for lemon juice, some lime; others, a mix of both. Either makes for a delicious cocktail: lime makes the drink a bit more bitter, while the lemon blends nicely into the sweetness of grenadine. Try it any way you like – you can’t go wrong!
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Jack Rose
Description
The Jack Rose cocktail is a fall classic!
Ingredients
- 2 oz. Laird’s Apple Jack
- 3/4 oz. lemon or lime juice
- ¾ oz. grenadine
- Lemon peel, for garnish.
Instructions
For the Grenadine:
- Combine two cups of pomegranate juice, two cups of sugar, and 1-2 dashes of orange flower water in a saucepan.
- Stir until the sugar is fully dissolved, then reduce the heat, cover, and simmer for about 10-15 minutes. When reduced, pour the syrup into an airtight container.
For the Cocktail:
- Combine apple brandy or Applejack, lemon or lime juice, and grenadine into a shaker.
- Shake with ice and strain into a coupe or martini glass. Garnish with a lemon peel and enjoy!
Notes
Note: It’s worth making grenadine at home for this recipe. The homemade syrup is much milder than its storebought counterpart.
Recipe by Maggie Weaver
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