2 oz. Laird's Bottled in Bond Apple Brandy
3/4 oz. Freshly squeezed lemon juice
3/4 oz. Freshly squeezed orange juice
1/2 oz. Grade B Maple syrup
Instructions
1. Fill cocktail shaker halfway with ice
2. Add all ingredients and shake well
3. Strain into a cocktail glass
About This Drink
This bright, tart, and delicious classic cocktail first appeared in Judge Jr.’s “Here’s How” little cocktail book in 1927. Subsequent sightings are in Harry Craddock’s 1930 version of The Savoy Cocktail Book and Davis Embury’s Fine Art of Mixing Drinks in 1948.
SIMPLE SYRUP
Add 1 part granulated or superfine sugar to 1 part hot water. Stir until completely dissolved and add 1 tbsp. of vodka as a preservative. Store in a sealable container, and refrigerate until use.
DEMERARA SYRUP
In a large pot, add 2 parts Demerara or Turbinado sugar to 1 part hot water. Cook over medium heat, stirring frequently, until the liquid has clarified. Remove from heat, let cool, store in a sealable container, and refrigerate until use.
POMEGRANATE GRENADINE
In a large pot, add 32 oz. of 100% Pomegranate juice and cook over medium high heat. Once liquid has reduced by half, add 16 oz. by volume of superfine or granulated sugar and stir until completely dissolved. Let cool, store in a sealable container, and refrigerate.
CLOVER HONEY SYRUP
In a large container, add 2 parts clover honey to 1 part warm water. Integrate thoroughly with a bar spoon and add 1 tsp. of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.
Spiced Apple Cider
Simmer fresh apple cider in a pot with cloves, allspice and cinnamon sticks for 20 minutes. Let cool then strain out spices. Keep refrigerated.