#Applejack bourbon full
#Applejack bourbon plus

To meet consumer demand for lighter, lower proof spirits, the Laird family created the Blended Applejack spirit category in 1972.

#Applejack bourbon plus

The Laird family has produced Applejack in New Jersey since 1698, with the first commercial transaction, recorded in the family ledger, in 1780.Īs America evolved over the past 200 plus years, so has Laird’s Applejack. Fruit brandies have a bright future ahead of them.Applejack, known as, “America’s First Spirit”, has been a part of American culture prior to earning our independence. As it becomes easier to get a fine quality apple brandy, more and more bartenders will start making cocktails with it as an ingredient. Apple brandy is becoming more popular as more artisan distillers are making it. Stir well strain and serve in a cocktail glass. Use large mixing glass fill with lump ice. Stir well strain into Sour Glass dress with fruit and berries and serve. 2 teaspoons bar sugar, dissolved in a little water.

#Applejack bourbon full

Stir dress with fruits serve with straws.įill large bar glass ¾ full shaved ice. 2 teaspoons Bar sugar, dissolved in a little water. Shake: strain into cocktail glass and serve with a piece of lemon peel twisted on top.įill large bar glass with shaved ice. Here are the recipes:įill a large bar glass ¾ full of shaved ice. It is one of the few books that I have found with drinks made with applejack. While there, Bullock wrote this excellent cocktail book. Louis at the end of the 19 th century and continued to bartend in that city. Bullock was a one-time bartender in Louisville’s Pendennis Club and is often credited with creating their version of the Old Fashioned Cocktail. These cocktail recipes come from the book “ The Ideal Bartender” by Tom Bullock, printed in 1917. The industry is slowly coming back, but unlike whiskey where grain can be harvested the same year it is planted, it takes several years for trees to provide enough fruit to make cider for distillation. Cider apples are tart and rarely make good eating apples and many of these trees were lost, cider and brandy making became more and more difficult. World War Two also caused many varieties of apple to become lost as the government encouraged the growth of only certain varieties made for eating. Prohibition closed down these small distilleries and farm distilleries were too small to be profitable to restart after repeal. These distilleries were small distilleries owned by the person who owned the orchard or was supplied with fruit by neighbors. Kentucky and Indiana had a thriving apple brandy industry at that time. In fact, fruit brandy would cost more than whiskey by the drink at your local tavern or saloon. In any case, apple brandy can be used to make these cocktails.īefore Prohibition, apple and other fruit brandies were very popular in the United States. Others say it is just another term for apple brandy. Another definition is that it is apple brandy aged in used whiskey barrels. It is also defined as unaged apple brandy in some sources. When the water freezes, only the alcohol remains liquid and you pour that off to become applejack.

One source says apple jack is made by freeze distillation – the process of taking hard apple cider and sitting it outside on a sub-freezing night. I have read or heard several different definitions.