A potent mix of applejack, grenadine, and lemon juice flavored with a dash of Peychaud's bitters.
'applejack' on Serious Eats
In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.
It's a conundrum a lot of us hosts and hostesses face: how to mix up the perfect party cocktail for all of your guests without spending the entire party behind the bar. Audrey Saunders of Pegu Club in New York came up with this big-batch recipe for just that purpose: so party-throwers can provide a tasty tipple without spending all evening tipping jiggers.
This cocktail, conceived by Audrey Saunders of Pegu Club in New York, is a tasty tipple for any fall festivity. Mix up a quart batch of this spicy-sweet sipper and forget about it while you enjoy your guests.
Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping.
When we talk about uniquely American drinks, bourbon gets most of the love, but if you really want to drink like a pioneer, you should be sipping applejack. Located on a small Hudson Valley farm in Valatie, New York, Harvest Spirits makes an especially fine rendition of the stuff.
This recipe amps up the classic mulled cider with a heck of a lot of ginger, which gives it a spicy quality perfect for cold nights.
Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent.
Stepping outside my apartment one morning this week, I noticed the air smelled crisp and autumnal. Summer doesn't officially end until September 22, but plenty of things that herald the fall season are already upon us: the first day of school; the Jewish New Year, Rosh Hashanah; and of course, apple-picking season.
In the Jewish faith, Rosh Hashanah marks the new year, and is often celebrated with apples and honey to symbolize the sweet year that is to come.
Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim.
This version of the Pink Lady, a classic cocktail dating to the early 20th century, is definitely on the paler side of the color spectrum.
"The problem with most cider drinks is that they just hang around on a hot plate all day," says Smith-Mattsson, "so the flavors get too concentrated." Here, he allows Laird's Bonded Applejack "to do most of the work," delivering powerful apple flavor and the fruit's crisp acidity without that all-too-familiar boiled-down sweetness.
A icy milk punch from Rickhouse in San Francisco.
Smooth Dolin vermouth and sloe gin (Plymouth's is made with a high-proof infusion of real sloeberries) are offset by fresh lemon juice in this rich and fruity (but not over sweet) cocktail from David Slape, featured in The PDT Cocktail Book.
The syrup is rich with flavor—it's got a bright juiciness from the plums, sweet notes from the syrup and honey, and bold spices from the cinnamon and anise. Since it's fairly complex, I paired it with hard cider which is effervescent with a tanginess that balances the syrup's sweetness. The addition of a little applejack helps to support the apple flavor and adds depth to the cocktail.
Jackson Cannon of Eastern Standard and Island Creek Oyster Bar in Boston describes the Jack Rose as "a lost classic." Constructed with house-made grenadine, Laird's Applejack, a bit of lemon, and a dash of Peychaud's bitters, it's spirit forward with a refreshing fruity undercurrent.
We asked Michael Neff of Ward III in Tribeca to design a cocktail that we could make in a big batch for our office cookie exchange party. The only ingredient we stipulated was applejack. But we didn't want typical fall flavors: no ginger or nutmeg, no cinnamon. Been there, done that.
With more people adopting the locavore lifestyle, it was only a matter of time before people would start drinking locally too. As Toby Cecchini writes in today's New York Times, the goal to eat-local (or more accurately, drink-local) is becoming increasingly easy to reach in the Northeast, as the number of small-scale distillers booms. But only in recent years has small-scale distilling become even a possibility in most states.