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A Twist on the Jack Rose Cocktail Recipe

Jack-Rose-Cocktail-Recipe

Earlier this year I was reintroduced to the spirit, Calvados. It’s French so I immediately liked it. In all seriousness, this aged apple brandy had me intrigued. After doing a little “research” on sites found on a Google search, I did what any curious cocktail aficionado would do – consulted with a seasoned mixologist friend, we’ll call him T.

T gave Calvados a nod of approval. He poured a touch, swirled, smelled, and confirmed the Calvados Boulard VSOP was indeed of great quality. While I could taste hints of apple and could picture myself enjoying in front of a cozy fire, I wasn’t quite sure if I’d really actually do this or stick to my tried and true, red wine. T, knowing my tastes, said the Calvados is best served (if not neat or on the rocks) in a cocktail called the Jack Rose, getting its name from Applejack brandy, in this case the Calvados Boulard could easily be switched out for the brandy, and perhaps make the drink even better! The Rose part is from the beautiful rose-tinted color of the drink from grenadine. 

Did you know real grenadine is made from pomegranates and is not that sweet bright red-hued liquid found in Shirley Temples and drinks and shots we may have drank, oh a decade or so ago, when our tastes were less refined. If you can’t access real grenadine, T advised you can make it with Pomm juice, found in most grocery stores, and a little simple syrup. Below is the recipe for our version of the Jack Rose, enjoy! 

The Jack Rose
  • 2 ounces Calvados (or Applejack brandy)
  • 3/4 ounces freshly-squeezed lemon juice
  • 1/2 grenadine

Shake with ice and strain into a martini glass, garnish with citrus.

 

Nicole Carbon

Nicole Carbon

Nicole Carbon is the Editor-In-Chief of VODA Magazine. She is based in beautiful Sarasota, FL. For over a decade, she has been writing for both print and online media outlets about food, wine, travel, and other lifestyle-related finds. She received her Level 2 Award in Wines certification from the Wine and Spirits Education Trust (WSET) and writes a monthly wine column in the Venice Gondolier Sun. She contributes to Edible Sarasota, writes a health and wellness blog, and various feature articles and content for other media outlets. Previously, she wrote two magazine columns titled “A Girl Walks Into a Bar,” and “Inside the Kitchen.” Her work has appeared in the Austin American Statesman, Austin MD, Austin Monthly, Austin Woman, Austin Man, Citysearch Austin and Los Angeles, CultureMap.com, JetBlue’s blog, SRQ Magazine, and the list goes on. She has also made TV appearances on local NBC and Fox news affiliates as well as Cooking Channel’s Eat Street.

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