If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too.
It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe.
- Yield: 1 drink
- Dificulty: Easy
- Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill
- Active: 3 min
Ingredients (6)
For the Jack Rose:
- 2 ounces Laird’s Bonded Applejack apple brandy
- 3/4 ounce lemon juice
- 3/4 ounce grenadine
For the homemade grenadine:
- 2 cups POM pomegranate juice
- 1 cup sugar
- 2 dashes orange flower water
Instructions
For the Jack Rose:
- Combine all the ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe.
For the homemade grenadine:
- Combine the pomegranate juice and sugar in a saucepan and place over medium-high heat. Stir frequently and bring to just under a boil. Reduce the heat to just under a simmer and cook for 20 to 30 minutes.
- When the syrup has darkened and is thick enough to coat the back of a metal spoon, it’s ready. Remove from the heat and let cool completely.
- Add the orange blossom water and stir. Label, date, and refrigerate. It keeps for 4 weeks.
