- 2 oz Laird’s Apple Brandy
- 1/2 oz Pama pomegranate liqueur
- juice of half a lemon
- juice of half a lime
- splash of grenadine
- maraschino cherry to garnish
Combine in a cocktail shaker filled with ice and shake. Pour into a coupe or martini glass and garnish with the cherry.
The Jack Rose is a classic Prohibition cocktail. This version of it comes from Ste. Ellie, a wonderful basement cocktail bar in Denver, CO. I think they may actually use pomegranate juice, but I felt like boozing it up and used Pama instead. The citrus and the Pama make it a tart drink, so I added grenadine to the original recipe for a bit more sweetness. Feel free to add more grenadine to suit your own tastes.