The recipes notes serving the drink with a small bar spoon and piece of lemon peel. Knowing that the water would likely make for a boring drink and that our homemade Ginger Beer could be too heavy, we popped open a can of Canada Dry. An 8 ounce Highball glass is to be prepared with “1 cube of ice” and filled up with Carbonated Water or Ginger Ale. Vaguely asking for “1 Drink of Applejack” we sought explanation from Google and found a drink likely meant 1-1/2 ounces. Oddly enough, the apple favor magically appeared from its prior slumber and crafted a drink that was a tasty alcoholic apple juice! This is going to be a go to cocktail in our future 5 o’clock happy hours for sure.įollowing the high of the delicious Applejack Cocktail, our next recipe called for a built drink of Applejack and Ginger Ale over ice. Contrary to my earlier hesitations, I really liked the Applejack Cocktail. Ryan thought this might be his favorite recipe of the book so far and I would tend to agree. Lo and behold, the final cocktail was the perfect serving size in our little 3 ounce coupe. Though the recipe does not say so, we shook this drink over ice. Finally it was decided to bring the Applejack quantity up to 1-1/3 oz and the Grenadine & Lemon Juice would be 1/3 ounce each. Cotton meant 2/3 of a 3 ounce glass but after melt that could be too much. To my delight, neither spirit was syrupy at all.įirst up last night was the Applejack Cocktail.Ĭalling for a 3 ounce cocktail glass, the recipe gave few clues on the liquor quantities needed (surprise, surprise!) Ryan and I thought the 2/3 Applejack, 1/6 Grenadine & Lemon Juice mixture was not likely to adequately fill a 3 ounce glass even with ice melt. As a stand alone spirit, both bottles reminded us of Cognac and neither yielded a strong apple flavor.
Apparently the name “apple palsy” was coined to describe the severe hangovers which resulted from over intoxication of vintage made Applejack.ĭuring our Hi-Times Liquor adventure, we picked up a bottle of Laird’s Applejack and a bottle of Laird’s Bottled in Bond 100 proof Apple Brandy. Traditionally, a freeze distillation method was used to create an Applejack where the apple cider is fermented at freezing temperatures (usually by leaving the cider outside during the winter). Unlike standard heat distillation that allows methanol and other bad stuff to be separated from the final drink and removed, freeze distillation can lead to poisoning as there is not a good way to remove the unwanted parts of the spirit. notes that today’s version of Laird’s Applejack is “jacked” by blending neutral spirits with Apple Brandy. Both Apple Brandy and Applejack are distilled from apple cider but the “jack” part of the name holds a special meaning to the end result. While it’s easy to think of Applejack as a fun term for plain old Apple Brandy, apparently the two are quite different. The mere thought made my stomach hurt 🙁īeing rated well and reportedly one of the oldest produced in the U.S.A., we decided to try Laird’s Applejack. I feared Applejack would taste like the overly sweetened candy liquors I’ve tried in the past.
We didn’t know what to expect from Applejack, and honestly this wasn’t a page I looked forward to. All four recipes involve a spirit that is relatively new to us but apparently it was very popular with our forefathers. Boston’s 1935 edition is chock-full with orchard goodness. Unlike yesterday’s recipe which lacked apple liquor, page 22 of Mr.
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