Why This Recipe Works
- Tart grenadine and lemon juice balance the sweetness of the applejack.
- Peychaud's adds a hint of warm spice and fruity notes.
- Shaking the cocktail with ice for 15 seconds thoroughly chills and dilutes the drink.
As the bar manager at Eastern Standard and Island Creek Oyster Bar, Jackson Cannon may not have reintroduced Boston to classic cocktails (that credit can only go to John Gertsen of Drink and No. 9 Park). But you could easily assert that as the largest, busiest, and arguably best craft cocktail bar in the city, Eastern Standard has done more to popularize these drinks than anywhere else.
Jackson describes the Jack Rose as "a lost classic," and it's got quite a lineage.
The drink was once listed as one of the six basic cocktails in David Embury's 1948 classic The Fine Art of Mixing Drinks. A popular cocktail in the 1920's, it also appeared in Hemingway's 1926 novel The Sun Also Rises. Our variation is inspired by Stanley Clisby Arthur's variation, included in his 1937 Famous New Orleans Drinks and How To Mix 'Em.
Constructed with house-made 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.
For the grenadine, purchase a high-quality brand made with real pomegranate juice, or try making your own with this recipe, which gets a tart boost from pomegranate molasses and a splash of rosewater. Cannon prefers a simpler formula: combine two parts pomegranate juice (like POM) and one part white sugar in a saucepan, cooking it over medium high heat until it comes to just below a simmer. Adjust the flame so that it starts evaporating, but doesn't actually bubble. Let it reduce in this way until it reaches a deep purple with a slight rust color around the edges. Transfer it to a clean container, and add orange blossom water to taste. Cool it, and store it in a sealed container in the refrigerator for up to a few weeks.
Jack Rose Recipe
This classic cocktail combines applejack with grenadine, lemon, and bitters.
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
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.
Cocktail shaker, cocktail strainer
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 16g|
|Vitamin C 14mg||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|