The Jack Rose
Riding the wave of classic cocktails, I want to share a little about the Jack Rose, a refreshing 'sour.' There is a bit of mystery surrounding the origin of the name of this drink. One school of thought is that ‘Jack Rose’ is derived from a combination of its color (similar to a Jaquemont rose) and it main ingredient, Applejack. The second theory links the drink with notorious gangster, Jack Rose, involved in the 1912 Manhattan murder of gambling house operator, Herman Rosenthal.
The main ingredient in this staple of yore is American apple brandy, or “Applejack,” which dates back to the 1700’s. To make it, juice from Pippin, Red Delicious, and Winesap apples is fermented, distilled, then aged in bourbon barrels. Though much of today’s applejack is mixed with neutral grain spirits, a ‘bonded’ applejack contains 100% apple brandy.
(This recipe is from Audrey Saunders, owner of Pegu Club in Manhattan. Photo and more info on epicurious.com)
2 ounces applejack
3/4 ounce fresh lemon juice
1/2 ounce homemade grenadine (3/4 ounce if using bonded applejack)
Thinly sliced apple, for garnish (optional)
In cocktail shaker filled with ice, add applejack, lemon juice, and grenadine. Shake vigorously for about 20 seconds, then strain into a 6-ounce cocktail glass. Garnish with apple slice.