Applejack No. 1 (& No. 2)

Applejack evolved from American apple brandy back in the 1600’s [See History]. It’s as American as apple pie and is underrated as a cocktail mixer. Many mixologists and bartenders in the know agree that Applejack is a better mixer than so-called prestigious European apple brandies. Two such Applejack recipes are known simply as APPLEJACK NO. 1 and APPLEJACK NO. 2. Both are equally delicious. Your choice of the two depends upon whether you prefer sweetening with Demerara Syrup (simple syrup can also be used) or with sweet vermouth.

Applejack No. 1

• 1.5 oz. Applejack
• 1/2 tspn Demerara syrup or simple syrup
• 1-2 dashes Angostura bitters
• 1-2 dashes orange bitters

Shake ingredients in an ice-filled shaker. Strain into a rocks glass filled with ice.

Applejack No. 2

Substitute sweet vermouth (1/2 oz.) for the syrup sweetener used in Applejack No. 1. Shake and strain into an ice-filled rocks glass.

History: The American colonists increased hard cider’s alcohol content by leaving barrels outside overnight to freeze, a method known as “jacking,” which allowed drinkers to separate the higher-proof alcohol. “Applejack” became the product of Scotsman and distiller William Laird (1698) in New Jersey and was such a favorite of George Washington that Laird shared the recipe with Washington, who shared Applejack with the state of Virginia. Today, Laird’s Applejack is a pure spirit beverage made from a blend of apple brandy and neutral grain spirits. Federal guidelines for Applejack require that it be a blend of at least 20% apple distillate with neutral grain spirit and aged at least two years in oak.

Comment: As America’s oldest spirit (before bourbon), an Applejack cocktail is a great way to celebrate Thanksgiving and Independence Day.