- 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.
Does the grenadine and Pama (instead of just juice) mess much with the viscosity of the drink? Can you taste much of the alcohol from the addition of Pama or is it still pretty smooth?
I didn’t notice a difference myself, but I haven’t made a basic Jack Rose in a while. I might do that soon and see.
Loving the series so far, but would love to get more of your impressions – like what did or didn’t work about a cocktail and which would you want to have again.
That’s a good idea. I actually did a couple of iterations for a few of these recipes, so I’ll try and call it out when I do.