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Fall in Love with Apple Brandy: The Perfect Seasonal Spirit

As the leaves turn golden and the air grows crisp, our thoughts turn to warm, spiced drinks that evoke the cozy feeling of the season. One spirit that’s perfect for fall is apple brandy, a potent American classic that dates back to Colonial times.

What Sets Applejack Apart

When it comes to apple brandy, it’s essential to use Applejack, a specific type of spirit that’s distinct from other apple brandies. Applejack is blended with a perfect balance of fresh lemon juice and homemade grenadine to create a lovely, autumnal cocktail.

Introducing the Jack Rose

The Jack Rose is a delicious, 3-ingredient cocktail that’s easy to make and perfect for fall gatherings. To create this delightful drink, combine 2 ounces of Laird’s Bonded Applejack apple brandy, 3/4 ounce of lemon juice, and 3/4 ounce of grenadine in a cocktail shaker filled with ice. Shake until chilled, then strain into a chilled coupe.

The Secret to Homemade Grenadine

While store-bought grenadine is convenient, making your own is surprisingly simple and rewarding. To create this sweet and tangy syrup, combine 2 cups of POM pomegranate juice, 1 cup of sugar, and 2 dashes of orange flower water in a saucepan. Bring to a simmer over medium-high heat, then reduce the heat and cook for 20-30 minutes, or until the syrup has darkened and thickened. Let cool, then label, date, and refrigerate for up to 4 weeks.

Get Creative with Your Grenadine

With 2 cups of homemade grenadine at your disposal, the possibilities are endless. Try using it in our Ward Eight cocktail recipe, our Scofflaw cocktail recipe, or even in a non-alcoholic Shirley Temple recipe.

Jack Rose Recipe

Ingredients:

• 2 ounces Laird’s Bonded Applejack apple brandy
• 3/4 ounce lemon juice
• 3/4 ounce grenadine

Instructions:

1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
2. Strain into a chilled coupe.

Homemade Grenadine Recipe

Ingredients:

• 2 cups POM pomegranate juice
• 1 cup sugar
• 2 dashes orange flower water

Instructions:

1. Combine pomegranate juice and sugar in a saucepan and bring to a simmer over medium-high heat.
2. Reduce heat and cook for 20-30 minutes, or until syrup has darkened and thickened.
3. Let cool, then add orange blossom water and stir.
4. Label, date, and refrigerate for up to 4 weeks.