There are numerous vintage cocktail recipes that call for Applejack or Calvados, better known as apple brandy. Not apple flavored brandy, but brandy actually made from apples and aged in a barrel. Apples were very abundant in the American Colonial times. They made it into juice, cider, hard cider and of course, brandy.
Laird & Company is the oldest family run distillery in the United States and they are still in New Jersey, which is why it is often referred to as “Jersey Lightning”. You will find that it is a very mild brandy and mixes very well with nearly anything. It is a bartender or mixologist’s friend because it can be used in place of rum, whiskey, and of course a lighter version of any brandy-based cocktail.
The Applejack sour is a much lighter tasting version of the whiskey sour for those who do not care for the stronger bourbon and/or whiskey drinks.
Applejack Sour Recipe
- 2 Ounces (60ml) Applejack
- 3/4 Ounce (20ml) Fresh Lemon Juice
- 3/4 Ounce (20ml) Honey Syrup (equal parts honey and water)
- 1 Egg white for thickness and froth.
- Cherry garnish or lemon slice if desired
Shake all ingredients well in a cocktail shaker, strain into a rocks glass with clean, fresh ice and/or one large ice cube. Enjoy!