12 results found
Sweet and sour with rich apple flavours and a brandy backbone.
Apple brandy is possibly the best spirit on which to base a sour but this recipe for an Applejack Sour is on the tart side. If acidic cocktails are not
A generous measure of gin and high-proof applejack provide spirituous spice which, along with lemon juice sourness, ensures that this cocktail is neither
Described as being an applejack sour with orgeat, we've adapted the recipe to use commercially available orgeat. If using a more artisan orgeat then you
To adhere to the original recipe, you should smash a sugar cube and then painstakingly stir this with bitters into a paste. Life is just too short to faff
Orange juice is only the second biggest ingredient to sherry so perhaps not as good for you as the name might suggest. However, this is darn sight tastier
My own preference is to sip half-sized serves of CIA from a Copita cup – it's too tasty to appreciate in a gulp.
Apple brandy sweetened by maple syrup, soured by lemon and lengthened with orange.
This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Soixante-Quinze (Seventy-Five) a tad
Take a Moscow Mule and make with apple brandy in place of vodka and you've a Washington's Applejack Mule. Tasty – arguably tastier than a Moscow Mule.
Brewed and distilled apple combine in this long dry (depending on your cider), very lightly carbonated highball.
With a whopping 15ml of bitters on top of 15ml amaro (Italian for bitter) and a punchy 45ml high-proof rye whiskey, this cocktail perhaps would have been
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