The Applejack Rabbit
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I first encountered the Applejack Rabbit at Gramercy Tavern in Manhattan, when famous bartender and drinks writer Jim Meehan was the bar consultant. It makes terrific use of a classic American spirit, Applejack—aka apple brandy—which pairs perfectly with another signature vestige of New England, maple syrup. Though the drink first appeared in print in 1927 in the now rare book Here’s How by Judge Jr., Meehan re-proportioned it a bit to give it a modern day zing, while keeping up its original flavors.
- 2 oz. Laird’s apple brandy
- ¾ oz. Lemon juice, freshly squeezed
- ¾ oz. Orange juice, freshly squeezed
- ½ oz. Maple syrup
- Garnish: lemon twist
Combine all liquid ingredients in a shaker, fill with ice, and shake until thoroughly chilled. Strain into a chilled coupe and garnish with a lemon twist.