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Cocktail History
The Applejack Rabbit is a vintage cocktail that was originally created in 1927 by Judge Jr but was reintroduced in the mid-2000s when bartender Jim Meehan revamped the recipe and started serving it at Gramercy Tavern in New York City, New York. His modern version uses Laird’s apple brandy as the primary spirit, giving the drink its signature autumnal flavor, and balances it with the sweetness of maple syrup and the tartness of lemon and orange juices. This harmonious mix of ingredients makes the cocktail a timeless, refreshing cocktail with a cozy, seasonal twist.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Apple Brandy: This is a type of brandy made with apples, pears, spices, sugar, alcohol, and water. I used Laird’s Applejack.
Lemon Juice: This is the tart, acidic liquid extracted from lemons. I used fresh lemon juice.
Orange Juice: This is the sweet, acidic liquid extracted from oranges. I used fresh orange juice.
Maple Syrup: This is a sweet, amber-colored syrup made by boiling down the sap of sugar maple trees. I used spiced maple syrup.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.
Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.
Coupe Glass: This is a stemmed, shallow, wide-bowled glass that’s designed to enhance aroma and presentation. I used a thrifted cocktail glass.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Golden orange color
• Aroma: Lemon and apple
• Taste: Bright fruity flavor of apple and citrus with notes of the barrel-aged spirit
• Finish: Apple and orange tinge
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “I should’ve read the ingredient list more closely before tasting this one because I didn’t expect it to be quite so citrus-forward at first. The tanginess is front and center to begin with, but the brandy, maple, and baking spices come through in the middle and end to make it incredibly delicious and delightfully complex. I go for lowball drinks a lot of times during the fall, but I may just add the Applejack Rabbit to my up drink rotation for this time of year.”
Recipe
This cocktail recipe was adapted from Liquor.com, an online beverage publication.
Applejack Rabbit
The Applejack Rabbit is a vintage cocktail that was originally created in 1927 by Judge Jr but was reintroduced in the mid-2000s when bartender Jim Meehan revamped the recipe and started serving it at Gramercy Tavern in New York City, New York. His version calls for Laird’s apple brandy as the base spirit and pairs it with maple and two citrus juices for balance.
Ingredients
Method
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Add apple brandy, lemon juice, orange juice, maple syrup, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail glass.
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Garnish with lemon twist.
