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Entries tagged with 'applejack'

Eve's Addiction

Serious Eats María del Mar Sacasa Post a comment

In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes. More

Norwegian Wood

Serious Eats Lizz Schumer Post a comment

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. More

Applejack Cobbler

Serious Eats Lizz Schumer Post a comment

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. More

Hot Ginger Apple Cider With Applejack

Serious Eats Rachel Tepper Post a comment

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. More

Bourbon Maple Cider

Serious Eats Sydney Oland Post a comment

Bourbon and applejack are mixed with maple syrup and hard cider to make a sweet sipping cocktail that is slightly effervescent. More

Sweet New Year Cocktail

Serious Eats Rachel Tepper Post a comment

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. More

Pomme en Croute Cocktail

Serious Eats Rachel Tepper Post a comment

Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim. More

The Un-Pink Lady Cocktail

Serious Eats Rachel Tepper Post a comment

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. More

Vandaag's New Amsterdam Toddy

Serious Eats Carey Jones Post a comment

"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. More

The Close Call

Serious Eats Carrie Vasios Mullins Post a comment

A icy milk punch from Rickhouse in San Francisco. More

Persephone

Serious Eats The Serious Eats Team Post a comment

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. More

Plum Spiced Hard Cider

Serious Eats Kelly Carámbula 2 comments

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. More

Michael Neff's Gin-Applejack Punch

Serious Eats Maggie Hoffman 2 comments

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. More

Time for a Drink: Diamondback

Serious Eats Paul Clarke 3 comments

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! [Flickr: Michael Dietsch] Sometimes, at this time of the year, you want a drink that's light and... More

Pink Lady

Serious Eats Paul Clarke 4 comments

The Pink Lady is built on a foundation of gin, with lemon juice for tartness and egg white for body, along with a note of grenadine to both sweeten and color the drink. But the Pink Lady needs additional fortification, and that's where a mild dose of applejack comes in; this lends more depth and backbone to the drink, and makes it about as unassuming as the brick that file clerk is packing around in her purse. More

Time for a Drink: Applejack Rabbit

Serious Eats Paul Clarke 1 comment

The Applejack Rabbit dates to at least the 1930s, and early recipes produced drinks that were teeth-grindingly sweet. This tweak on the recipe comes from one of the more influential books in the mixological canon, David Embury's The Fine Art of Mixing Drinks, which is now back in print after a nearly 50-year absence from the shelves. Combining the fruity depths of applejack with fresh orange and lemon juice and sweetening the mix with the richness of maple, the Applejack Rabbit combines some of the best of the season's flavors. More

Fort Washington Flip

Serious Eats Paul Clarke 1 comment

Mixed with applejack, Benedictine and maple syrup, the Fort Washington Flip retains hints of the winter just past; given the early Easter this year, don't be surprised if the weather suits up to match the drink. More

AppleJack Dogs

Serious Eats Erin Zimmer Post a comment

After getting through our first birthday at Serious Eats this week, we tip our hats to Laird’s AppleJack Distillery over in Scobeyville, New Jersey, lighting the 227th candle on the cake this year. Woo, geezers. America's oldest apple brandy tastes... More

Time for a Drink: Marconi Wireless

Serious Eats Paul Clarke 4 comments

The Marconi Wireless is a pretty simple cocktail: Take our good friend the Manhattan, but instead of using whiskey, reach for the applejack--produced in Monmouth County by the Laird family for more than 200 years. More

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