Jackson Cannon's Jack Rose

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Ingredients (6)

For the Jack Rose:

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

For the homemade grenadine:

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

If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too.

It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe.

Instructions

For the Jack Rose:
  1. 1Combine all the ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe.

For the homemade grenadine:

  1. 1Combine the pomegranate juice and sugar in a saucepan and place over medium-high heat. Stir frequently and bring to just under a boil. Reduce the heat to just under a simmer and cook for 20 to 30 minutes.
  2. 2When the syrup has darkened and is thick enough to coat the back of a metal spoon, it’s ready. Remove from the heat and let cool completely.
  3. 3Add the orange blossom water and stir. Label, date, and refrigerate. It keeps for 4 weeks.
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