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...
I tried this with Boulard Calvados and Laird's Bottled in Bond Applejack. Both were equally good. I also made my own variant with Calvados that reduces the maple syrup by 5 ml, and adds 10ml Poli Miele. That was pretty good too.
Going for fall season cocktails and this definitely fits the bill.
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.
Excellent drink….I have both Laird’s Applejack & Roger Groult Calvados on my shelf. They both taste great. However, Calvados one had more layers coming through. Used Cara Cara Orange here which is a bit less sweet than regular orange….work well.
Tastes like the sum of its ingredients and is perfectly balanced over them. Apple but not too much. Tart but not sour. Not too strong but not just an apple flavoured screwdriver with the OJ. Absolutely delicious - and even better with a pinch of cinnamon over the top.
Also in Trader Vic's Bartender's Guide, revised, copyring 1947, 1972: Jack Rabbit Cocktail - 1 oz applejack, 1/2 oz maple syrup, 1/2 tsp lemon juice, 1/2 tsp teaspoon orange juice. Pretty tasty, but maybe too sweet.
Really nice and rich drink; however, I had followed Jim Meehan’s original specs and went with 2 oz Laird’s straight apple brandy, ¾ oz each lemon and orange juice. and ½ oz maple syrup. My wife very quickly said I should add it to the Rolodex! (I have not tried your specs yet.)