Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.


The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

Preparation:  In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint.  Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.

This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.

AppleJack Rabbit

  • 2 oz Apple Brandy (preferably Laird’s AppleJack)
  • 2/3 oz pure Maple Syrup
  • .75 oz fresh Orange Juice
  • .75 oz fresh Lemon Juice

Garnish:  Thin Apple Slice

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Bar Spoon

Preparation:  In a mixing glass, combine the apple brandy and maple syrup and stir until combined.  Add the orange and lemon juices and shake vigorously in an ice-filled cocktail shaker.  Strain into a chilled cocktail glass.  Garnish with a thin apple slice.

This is a classic cocktail found in the The Savoy Cocktail Book.  The above recipe is the variation of the cocktail found in the book Mix Shake Stir – Recipes from Danny Meyer’s acclaimed New York City restaurants.

Jack Rose

  • 1.5 oz Apple Brandy (Laird’s AppleJack)
  • .75 oz Lemon Juice
  • .5 oz Simple Syrup
  • .25 oz Grenadine

Glass:  Cocktail Glass

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Juice Press

Preparation:  Combine all ingredients into a mixing glass.  Pour into an ice filled cocktail shaker.  Shake for 10 seconds.  Strain into a chilled cocktail glass.

This recipe is from the book Speakeasy by Jason Kosmas & Dushan Zaric of Employees Only in New York City.  The history of the drink is somewhat unclear.  The more colorful story is that it was created in 1912 or 1913 in honor of a famous gambler named Jacob Rosenzweig, aka Jack Rose, while the more likely explanation involves a combination of its primary ingredient, AppleJack, and the rose color resulting from the grenadine.  It was a very popular drink in it’s day and is listed as one the six basic drinks in the classic cocktail book The Fine Art of Mixing Drinks by David A. Embury.