A phrase/brand used in the US for an apple-flavored brandy distilled from cider, usually aged in oak. We treat this the same as apple brandy.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine all the ingredients in a cocktail shaker with ice. Shake until chilled. Strain into a chilled coupe and garnish with a lemon wedge.
The name references the highway that links New Jersey, home of Laird’s applejack, to Pennsylvania, home of Monongahela rye whiskey—to New York.
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