Posts Tagged ‘Laird’s Applejack’

101 Best New Cocktails: Jake Barnes by Natalie Jacob, Dutch Kills, Long Island City, NY.

Wednesday, December 18th, 2013

See more of this year’s 101 Best New Cocktails HERE

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Jake Barnes

Adapted from a recipe by Natalie Jacob, Dutch Kills,  Long Island City, NY.

!Jake Barnes Natalie Jacob - Copy

 “The Jack Rose has always been one of my favorite classic cocktails, and Lairds one of my favorite spirit brands. It is so rich in history, and not only history of our great spirits industry, but rich in history of our country and my home state New Jersey. My other favorite classic cocktail containing Lairds was the Jack in the box aka Jersey City. This cocktail is featured in David Embury’s The Fine Art of Mixing Drinks under cocktails based on the applejack sour. Which is what really comes to mind when I think of a jack rose, sweet and sour and strong. I am also born and raised in Jersey City, and I thought it would be fun to [make a variation] on both cocktails together.

            “ I wanted to smooth it out a little more and the sweetness of the pineapple juice takes care of that, and the lemon juice balances it out from making it too sweet, grenadine (because it wouldn’t be a jack rose without it), Lairds Applejack, and a dash of angostura bitters to add  more depth to the drink. Quite simple, but I believe some of the best cocktails are.

            “I named it after the character in Ernest Hemingway’s novel, the Sun Also Rises, because Jake Barnes sits down at the bar of the Paris Crillon Hotel and orders a Jack Rose.”  Natalie Jacob

1 1/2 ounces Laird’s applejack

1/2 ounce fresh lemon juice

1/2 ounce fresh pineapple juice

3/4 ounce grenadine

1 dash Angostura bitters

1 pineapple wedge, as garnish

Shake over ice and strain into a chilled coupe.  Add the garnish.

!Jake Barnes - Copy

 gaz sez:  I wrote about this one in the San Francisco Chronicle.  See it at  And I totally agree with Natalie when she says, “Quite simple, but I believe some of the best cocktails are.”

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Hot Buttered Fernet by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA

Sunday, January 20th, 2013

Hot Buttered Fernet

Adapted from a recipe by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA.Hot Buttered Fernet

22.5 ml (.75 oz) Fernet Branca

22.5 ml (.75 oz) Laird’s Applejack

15 ml (.5 oz) Giffard Abricot liqueur

180 ml (6 oz) apple cider

1 heaping barspoon Buttered Rum Mix*

Combine the Fernet Branca, applejack, and liqueur in a warmed coffee mug. Heat the cider and buttered rum mix (I use a milk steamer). Pour into the mug, serve, and enjoy.

*Buttered Rum Mix: Combine 453 g (1 pound) softened butter, 60 g (1/3 cup) packed brown sugar, 2 teaspoons ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and a pinch of salt in a large bowl. Whip together, then store in the refrigerator.

gaz sez: This Knutson guy knows how to get my attention, and this drink paid off very nicely indeed. When I featured the recipe in the San Francisco Chronicle, I noted that the spiced butter comes in handy for a variety of uses—I’ve been adding it to my late-night hot chocolate and brandy, where it works wonders.

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

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Posted in 101 Best New Cocktails 2012 |