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