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How to Make Pegu Club's Applejack Cobbler at Home

Lizz Schumer Post a comment

It's a conundrum a lot of us hosts and hostesses face: how to mix up the perfect party cocktail for all of your guests without spending the entire party behind the bar. Audrey Saunders of Pegu Club in New York came up with this big-batch recipe for just that purpose: so party-throwers can provide a tasty tipple without spending all evening tipping jiggers. More

20 Ways to Use Apples in Cocktails

Recipe Roundups Maggie Hoffman Post a comment

Here are 20 recipes for cocktails, punches, and toddies that bring apple flavor to the forefront, just in time for autumn sipping. More

Behind the Scenes at Harvest Spirits, Home of Cornelius Applejack and Core Vodka

Behind the Scenes Max Falkowitz 9 comments

When we talk about uniquely American drinks, bourbon gets most of the love, but if you really want to drink like a pioneer, you should be sipping applejack. Located on a small Hudson Valley farm in Valatie, New York, Harvest Spirits makes an especially fine rendition of the stuff. More

3 Delicious Applejack Cocktail Recipes for Fall

Recipe Roundups Rachel Tepper 1 comment

Stepping outside my apartment one morning this week, I noticed the air smelled crisp and autumnal. Summer doesn't officially end until September 22, but plenty of things that herald the fall season are already upon us: the first day of school; the Jewish New Year, Rosh Hashanah; and of course, apple-picking season. More

Guest Bartender: Boston's Jackson Cannon Makes a Jack Rose

Where to Drink: Boston J. Kenji López-Alt 9 comments

Jackson Cannon of Eastern Standard and Island Creek Oyster Bar in Boston describes the Jack Rose as "a lost classic." Constructed with house-made grenadine, Laird's Applejack, a bit of lemon, and a dash of Peychaud's bitters, it's spirit forward with a refreshing fruity undercurrent. More

Cocktails and Spirits with Paul Clarke: Know Your Local Booze

Paul Clarke 17 comments

With more people adopting the locavore lifestyle, it was only a matter of time before people would start drinking locally too. As Toby Cecchini writes in today's New York Times, the goal to eat-local (or more accurately, drink-local) is becoming increasingly easy to reach in the Northeast, as the number of small-scale distillers booms. But only in recent years has small-scale distilling become even a possibility in most states. More

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