Applejack Sour is cocktail number eight on the Swank Cocktail Guide.
Applejack, or apple brandy, dates back to American Colonial times when Alexander Laird emigrated from County Fife, Scotland in 1698 and settled in Monmouth County, New Jersey. Laird & Company is the oldest licensed applejack distillery in the United States.
An Applejack Sour recipe was published in Harry Johnson’s New and Improved Bartender’s Manual in 1882 that was quite similar to the Swank guide recipe, just omitting the lime and grenadine and including seltzer water.
In 1900, James C. Maloney’s The 20th Century Guide for Mixing Fancy Drinks included an AppleJack Sour recipe as well, but his version had pineapple juice instead of lime juice.
Straub’s Manual of Mixed Drinks in 1913 and Hugo R. Ensslin’s Recipes for Mixed Drinks in 1916-1917 both included the drink with minor variations as well.
Applejack Sour cocktail recipe
2 jiggers Applejack, juice of 1/2 Lime and 1/2 Lemon, 1 dash of Grenadine, 1/2 teaspoon Sugar, ice, shake well, strain in Delmonico glass.
- Laird’s Applejack
- Rose’s Grenadine
- Fresh-squeezed lime juice
- Fresh-squeezed lemon juice
Applejack Sour cocktail review
Our ratings (1-5 🍸) Rating scale
Greg loved the Applejack Sour, which is not surprising as he also likes Whisky Sours. The first sip is a bit tart; kind of like jumping into a slightly cool pool, then you adjust and the swimming is fine. It is a very tasty drink. The sugar was a bit difficult to dissolve; simple syrup would probably make this a bit easier to blend.
Next up…Cocktail #9, B & B Cocktail