Brandy Rand

Thirsty Writer, Libations Marketer

Jack Rose & Calvados Cocktail Recipes Mentioned on WBZ Radio

I sat with Jordon Rich for WBZ’s “Connoisseur’s Corner” and talked about Laird’s Applejack, Calvados and the Jack Rose cocktail. Listen again and check out a few recipes mentioned in the segments to try at home:

Jack Rose – Signature Cocktail at Eastern Standard Kitchen & Drinks
Recipe by Jackson Cannon at Eastern Standard, Boston

2 oz Laird’s Applejack
3/4 oz handmade grenadine (see recipe below)
1/2 oz fresh-squeezed lemon juice
One dash of Peychaud’s Bitters
Shake over ice and strain drink  in to a chilled coupe or martini glass. Garnish
with a lemon twist over the drink to release the oils.

For the grenadine:
Combine two parts pomegranate juice (like POM) and one part white sugar in a saucepan and cook over medium high heat until it comes to just below a simmer. Adjust the flame so that it starts evaporating, but doesn’t actually bubble. Let it reduce in this way until it reaches a deep purple with a slight rust color around the edges. Transfer it to a clean container, and add orange blossom water to taste. Cool it, and store it in a sealed container in the refrigerator for up to a few weeks.

Jack Rose – David Wondrich’s recipe from Esquire magazine

2 ounces applejack
1 ounce lime juice
1/2 ounce grenadine
Shake the applejack and other ingredients well with cracked ice, then strain into a chilled cocktail glass.

Jack Rose – Ted Haigh aka Dr. Cocktail’s recipe from his book Vintage Spirits and Forgotten Cocktails

1.5 ounces of applejack
Juice of ½ lemon (or lime)
2 or more dashes of real pomegranate grenadine.
Shake well in an iced cocktail shaker and strain in to a cocktail glass. Garnish with a lime or lemon wedge.

The Battle of Hastings
Created by Aaron Butler at Russell House Tavern, Cambridge

2oz Calvados (LeCompte 5year)
1oz Benedictine
7 dashes Fee Brother’s Whiskey Barrel Bitters
1 cube of Demerara Sugar
Laphroaig 10 Year Scotch Rinse

In a mixing pitcher drop in the cube of sugar and saturate with bitters. Add 1/4oz of water and muddle the cube. Add ice, Calvados, and Benedictine. Stir. In a Double Rocks Glass rinse with Laphroaig 10 Year and pour out. Finally pour in ice mixture and serve.

Created by Aaron Butler at Russell House Tavern, Cambridge

Soak a demerara sugar cube with 3 dashes of Fee Brother’s Whiskey Barrel Bitters dropped into a champagne flute. Then add 2 oz of chilled Calvados and top with sparkling apple cider.


One comment on “Jack Rose & Calvados Cocktail Recipes Mentioned on WBZ Radio

  1. Pingback: AZALEA COCKTAIL « Ownchef

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This entry was posted on September 14, 2011 by in applejack, brandy, recipes, WBZ Radio and tagged , , , , .
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