No alcohol
Medium
Boozy
Applejack Rabbit
Measurements in:
Serves:
| 2 fl oz | Calvados / apple brandy / straight applejack |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Maple syrup |
How to make
Glassware
Serve in a Coupe glass
Prepare
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Applejack Rabbit contains 216 calories
Alcohol content:
- 1.4 standard drinks
- 15.69% alc./vol. (31.37° proof)
- 18.9 grams of pure alcohol
History
The Apple Jack Rabbit appears in Harry Craddock's 1930 The Savoy Cocktail Book and in David A. Embury's 1948 The Fine Art of Mixing Drinks where he tells us "This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont."
THE APPLE JACK RABBIT COCKTAIL.
Harry Craddock, The Savoy Cocktail Book, 1930
1 Hooker of Applejack.
The Juice of 1 Lemon.
The Juice of 1 Orange.
1 Hooker of Maple Syrup
Shake well and strain into cocktail glass.
APPLEJACK RABBIT
David Embury, The Fine Art of Mixing Drinks, 1948
1 part Maple Syrup
1 part Lemon Juice
1 part Orange Juice
6 parts Apple Brandy
Shake with cracked ice.
Apple sugar may be used in place of maple syrup but has the same disadvantage that ordinary dry sugar has compared with a sugar syrup.
This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont.
Review
Apple brandy, orange and tart lemon enriched with maple syrup. Strike the perfect balance and this is a delicious combination. This cocktail's name alone suggests making it with American applejack brandy rather than French calvados, and when made with 45ml (1½oz) straight bottled-in-bond 50% alc./vol. applejack in place of the calvados, it's arguably a better cocktail.
AKA: Applejack Dynamite
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Comments & Discussion
I have the Calvados in my freezer and it's ever so slightly freezing over, getting ice-crystals when pouring. I might try an ice-distill of the Château du Breuil to see if I can increase the ABV that way. (It's a completely legal procedure where I live)
There are layers of flavors throughout without one being overly prevalent. Apple, citrus and a hint of maple syrup. I also added a dusting of cinnamon powder on the top and it really added more of that fall season feel.
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