How to make the perfect Jack Rose cocktail

Jackson Cannon

January 12, 2021 | 5:21 PM

We’re excited to introduce the Cocktail Club, a weekly subscription field and occasion collection highlighting native bartenders who will combine a drink of the week with host Jackson Cannon of Eastern Standard and The Hawthorne. Sign up for our newsletter and be part of us each Thursday night to find out about mixing your individual cocktails, the native bar scene, and how one can assist the business throughout COVID-19. 

I’ve been obsessive about the Jack Rose cocktail from even earlier than I used to be bitten by the cocktail bug. Growing up in a household of writers, Ernest Hemingway’s writing loomed giant and from the first time I learn the “Sun Also Rises” I recognized with expatriate Jake Barnes and his continual ducking out for a Jack Rose in a Parisian bar. Pursuing and perfecting this delicate recipe has been a lodestar for me. Although the authentic is made with Applejack (an American amalgamation of apple brandy and grain spirit) I’ve come to adore this drink with Calvados, the venerable, French apple brandy of Normandy. 

What you’ll want:

Jack Rose

2 oz Calvados or Applejack
¾ oz grenadine
¾ oz lemon juice
1 sprint Peychaud’s bitters

Shake over ice and pressure into a relaxing cocktail glass. Garnish with lemon oil, discarding the twist after.

Homemade Grenadine

Here’s a grenadine recipe we use in the bar, in case you want to do issues your self.

2 cups (two components) 100% pomegranate juice (juiced contemporary or Pom Wonderful is nice)
1 cup (one half) sugar
⅛ tsp (3 to 4 drops) orange blossom water (elective)

— Combine juice and sugar in a saucepan and place over medium warmth.
— Stir regularly and produce to just below a boil.
— Reduce warmth and proceed to stir often for 20 minutes (by no means let it boil)
— When the syrup has darkened and thickened barely, take off warmth.
— Add orange blossom water (elective) and stir.

After it has cooled, retailer in the fridge till prepared to use.


I first made a recipe comparable to this from a Bon Appetit journal unfold for entertaining at Thanksgiving. There was an enormous push on pomegranates in the early 2000s and I believe the menu steered the juice for a glaze, the seeds for a salad and this preparation to make a glowing cocktail to kick off the feast. When I noticed a discover in Gary Regan’s “The Joy of Mixology” (2003) that touted respected manufacturers and a DIY recipe very comparable to this I noticed the key to an ideal Jack Rose (and different classics) lay in utilizing a superb model of this bartender’s staple.

Order the tequila cocktail package:

The buy of every cocktail kit supplies earnings to an area restaurant employee, who prepares a heat meal for a Boston frontline staff or resident in want by way of Off Their Plate.

For subsequent day native space supply, order by January 13 by 3 p.m. Please permit at the very least 24 hours upfront for in-store pickup.

Join our digital cocktail class with Ted Kilpatrick:

Join us January 14 at 7 p.m. for’s Cocktail Club with particular visitor Ted Kilpatrick. This week they’ll be making cocktails with calvados, the famed apple brandy of France, catching up about the state of the Boston restaurant and bar scene, and sharing suggestions the execs use to make nice drinks at residence. On deck are the esteemed Jack Rose and oft uncared for Corpse Reviver #1. 

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