![]() ![]() To start, applejack is a powerful yet sweet spirit produced from apples (no surprise there). So What Is Applejack? And What Does It Taste Like? In this article, we’ll explore the fascinating history of this moonshine and teach you how to enjoy it in modern times. I even judged an applejack cocktail competition in ye olde pre-pandemic days. Applejack also makes a wonderful hot toddy just add hot water and lemon, or even better, warm cider.Personally, I’m a big fan of this all-American spirit. ![]() Serve in a wine glass or champagne flute, and top with cold ginger ale or sparkling wine. Shake with ice 1 ounce applejack, 1 ounce orange juice (strained), and ½ ounce lemon juice. The restaurant’s Horse’s Neck is a simple highball with applejack and ginger ale, measured to your desired proportion and complemented by a healthy squeeze of lemon and a few dashes of Peychaud’s bitters.įor a morning cocktail far superior to the mimosa, I like Gluck’s classic New Orleans Buck with applejack replacing the rum. To make Gluck’s Honeymoon cocktail, shake with ice two parts applejack and one part Bénédictine (one of those fine French herbal liqueurs), as well as a splash each of lemon juice and curaçao or triple sec. This was old New Orleans, so grenadine, curaçao, and bitters figure heavily in the drinks. I’ve been poring over it, re-creating its wares since. This Christmas, I got a 1930s-era cocktail menu from Gluck’s Restaurant on Royal Street in New Orleans, and applejack was all over the menu. In cocktails, applejack is the superior donor, like whiskey with a little something extra. Like VSOP brandy as compared to Tennessee whiskey, it’s all about application. The difference between Calvados and applejack is a matter of personal taste. Instead of bourbon’s maple and oak flavors, with applejack you catch soft tones of apple, like walking past a giant apple tree on a fall day. However, applejack’s sweetness is perceived as opposed to actual, a lot like the taste you get from Jack Daniel’s. Applejack producers use eating apples, resulting in a sweeter, less subtle spirit-which is why blending the fruit brandy with regular spirits makes sense. Calvados distillers use primarily cider apples, dry and bitter, and the spirit they produce makes a better candidate for the snifter. In comparison, Calvados, the French apple brandy, contains only spirits derived from cider. Just before aging the apple brandy in barrels, distillers now cut it with neutral grain spirits (aka vodka) to a strength of around 40 percent alcohol. In fact, applejack-even Laird’s-is rarely 100 percent apple brandy anymore. Spirits distilled from fruit beverages are more rare these days because they cost considerably more to produce than grain-based spirits. It’s easy to play with and easier to drink.Īpplejack is a brandy made from fermented cider. But with the popularity of pre-Prohibition-era cocktails on the rise, Laird’s Applejack should be everywhere. The company produces less than half the apple brandy it did a century ago, and has made up the difference by diversifying with other liquors and imported beverages. (Honest.) Before there was bourbon, there was applejack, but just like American hard cider, Laird’s-and applejack in general-fell off the map. George Washington loved it so much, he asked for and was gifted with the recipe. Never heard of it? Laird’s was United States licensed distillery No. Laird’s Applejack may be the closest thing we have to a national beverage. ![]()
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