1/16/2024 0 Comments Applejack cocktails imbibe![]() The cocktails were made with bonded Applejack, which is distilled with 100-percent apples (no grain neutral spirits) and aged for four years - and which, as far as I know, cannot be had in the Boston area. Yes, that Laird family, the ones who have produced Laird’s Applejack since the 1700s and who had George Washington over for dinner before the Battle of Monmouth. Haigh ( Vintage Spirits and Forgotten Cocktails), Gary Regan ( The Joy of Mixology, Regan’s Orange Bitters), and Chad Solomon and Christy Pope ( Cuff & Buttons) presided over the seminar with an unofficial fifth panelist: Lisa Laird of the Laird family. session on applejack, we were served a Golden Dawn, a Jack Rose and a Wicked Kiss (a Widow’s Kiss with the addition of rye whiskey). If drinking cocktails for breakfast, lunch and dinner, then going out at night for more cocktails, is your idea of heaven, this is the event - and the town - for you. The older, wiser me had a much better time. Fast-forward many years to Tales of the Cocktail 2007, where I attended seminars on vermouth and pimento dram and drank Pimm’s Cups at the honorable Napoleon House. drinking Hurricanes with the rest of the tourists. ![]() The last time I was in New Orleans, I was a dumb college kid hanging out on Bourbon St. As we say in New England, that was wicked awesome. Fill with hard cider and then garnish with lemon twist.July 27th, 2007 Tales of the Cocktail 2007 Pour into an old fashioned glass with cracked ice (bash up some of your cubes). Jersey CocktailĪdd all ingredients to cocktail shaker and stir until ice cold. Applejack SourĪdd ice to the shaker, swirl for 60-90 seconds to chill, and strain it over ice in a rocks glass, garnishing it with lemon and lime. Pour over ice in a rocks glass (through a strainer if you have one). ![]() Fill the shaker with ice, and shake hard to further smash to the mint. Ideally, let the mint steep for 30 minutes or so.Īdd the lemon juice and simple syrup to the shaker. Smash the mint in a shaker, then add the Applejack. Two ( Smash and Sour) are slightly adapted from Michael Ruhlman’s blog and the third (Jersey) is from BT Parson’s book on Bitters, which is fab by the way.Īll three are fun, and certainly cut out the wimp factor found in other hard cider drinks □ Applejack Smashġ cherry – I have been buying these from Tillen Farms lately (Oregon) and love them. So, in the spirit of the fall and with all of those beautiful apples hanging around orchards across our state, I share 3 different cocktails, all featuring Applejack as the primary spirit. The cider spirit with cider finish (Jersey) was delightful, the one with the shaken egg white (Sour) was full of depth and character, and the the smash with the muddled mint leaves was perfect. I tried three recipes in all and loved every one of them. It has a very nice aroma, nice and beautiful fall-like taste and is delicious. It tastes like whiskey that has been infused with apples, or at least something like that. Anything that made our Founding Fathers happy, probably could make me happy too…right? So armed with a few great recipes, I decided to venture down to the store to find me a bottle.Īpplejack tastes like it sounds is the best way I can put it. Apparently applejack had been VERY popular during Colonial times and was consumed throughout the New England states in large amounts. There, I said it.Īs I read about the rich Applejack history in our country, my interest was more than piqued. ![]() Note: I DO appreciate the recent renaissance in hard cider. Cider that has been fermented and then double distilled, which increases the alcohol content and becomes more “spirit-like.” What was this brandy/cognac/whiskey and why on earth would anyone drink it? People who drink this have be of the same ilk as those that buy “hazlenut infused” coffee beans right? In other words…heretics!!īut, because Ruhlman posted on it, and a few times at that, I figured I would poke around.Īpplejack is essentially (from what I can tell) “hard” hard-cider. So when I saw Michael Ruhlman do a mini-series of cocktail posts on Applejack, I was part flumoxed, part curious, and part scared. I get that its real, but still find it a little hard to comprehend. Reminds me of those that can’t digest milk. I typically equate hard cider with wimpy and/or gluten free drinkers. ![]()
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