Jack Rose Recipe

Stiff but likable, thanks to applejack, grenadine, and lemon.

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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J. Kenji López-Alt
updated Feb. 11, 2019
20150323-cocktails-vicky-wasik-jack-rose.jpg
J. Kenji Lopez-Alt

Something of a lost classic, the Jack Rose is best made with fresh grenadine (surprisingly easy to make), Laird's Applejack, a bit of lemon, and a dash of Peychaud's bitters. It's spirit-forward with a refreshing fruity undercurrent that makes it really easy to drink.

Recipe Facts

5

(2)

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • 2 ounces Laird's Applejack
  • 3/4 ounce grenadine, preferably homemade
  • 3/4 ounces fresh squeezed juice from 1 lemon
  • 1 dash Peychaud's bitters
  • Lemon twist

Directions

  1. Combine applejack, grenadine, lemon juice, and bitters in a cocktail shaker. Fill shaker with ice and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe or martini glass. Squeeze lemon twist over surface of drink, skin-side-out to release fragrant oils. Rub rim of glass with skin side of lemon twist and discard twist. Serve immediately.

Special equipment

Cocktail shaker, cocktail strainer

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