As a stand alone spirit, both bottles reminded us of Cognac and neither yielded a strong apple flavor. Apparently the name “apple palsy” was coined to describe the severe hangovers which resulted from over intoxication of vintage made Applejack.ĭuring our Hi-Times Liquor adventure, we picked up a bottle of Laird’s Applejack and a bottle of Laird’s Bottled in Bond 100 proof Apple Brandy. Traditionally, a freeze distillation method was used to create an Applejack where the apple cider is fermented at freezing temperatures (usually by leaving the cider outside during the winter). Unlike standard heat distillation that allows methanol and other bad stuff to be separated from the final drink and removed, freeze distillation can lead to poisoning as there is not a good way to remove the unwanted parts of the spirit. notes that today’s version of Laird’s Applejack is “jacked” by blending neutral spirits with Apple Brandy. Both Apple Brandy and Applejack are distilled from apple cider but the “jack” part of the name holds a special meaning to the end result. While it’s easy to think of Applejack as a fun term for plain old Apple Brandy, apparently the two are quite different. The mere thought made my stomach hurt 🙁īeing rated well and reportedly one of the oldest produced in the U.S.A., we decided to try Laird’s Applejack. I feared Applejack would taste like the overly sweetened candy liquors I’ve tried in the past. We didn’t know what to expect from Applejack, and honestly this wasn’t a page I looked forward to. All four recipes involve a spirit that is relatively new to us but apparently it was very popular with our forefathers. Boston’s 1935 edition is chock-full with orchard goodness. But the Applejack version is not only refreshing, it’s delightful fall flavors make it a drink ideal for sipping on a chilly afternoon… especially if you have a slice of apple pie to go with it.Unlike yesterday’s recipe which lacked apple liquor, page 22 of Mr. Up until today I had only tasted the gin version, and only during the summer months because it is such a refreshing cocktail ideal for those warmer temperatures. Now I had just the right amount of citrus and apple and a very happy palate. Upon tasting the drink there was just a little too much tartness, so I added another half ounce of Applejack and that evened the cocktail out. So, when I mixed up the recipe I used half a lime and one-and-a-half ounces of Applejack. The original recipe calls for “the juice of half or whole lime” and 1 drink of Applejack which according to my research seemed to be 1-1/2 ounces. Boston bar guide, first published in 1935, actually has several different variations including one made with bourbon, and another using apricot brandy. Actually, the Rickey itself is a family of cocktails that was invented in Washington D.C. While you may think I simply put a spin on the more well known Gin Rickey, it turns out the Applejack version has been around since before Prohibition. See, those bubbles add a nice fizz making what could be an ordinary cocktail a festive, refreshing drink perfect for the season. It’s that club soda that puts this drink in prime holiday territory. The Applejack Rickey is a great cocktail for this time of year because it combines the fall flavors of Applejack with citrus juice and club soda. So, when I discovered a classic cocktail that combined Applejack and club soda, I knew I had a winner on my hands. Those bubbles can take the form of ginger beer, champagne, tonic water or club soda and while I like them all, champagne and club soda are far and away my favorites. The holidays means it’s time to pull out the bourbon, whiskey, Applejack and bubbles… lots and lots of bubbles. We’re nearing the end of November and that means we’ll soon be in the thick of holiday mayhem.
0 kommentar(er)
