#APPLEJACK COCKTAILS FULL#

Just think of the worst hanger over the you’ve ever had. The colonials dubbed a term specific for the hangover that you get when you drink too much applejack. So all the bad stuff that can give you a hangover is still in it. It’s ridiculously smooth and super delicious, but that’s a problem because it’s so concentrated and it’s not heat distilled. And so when the colonial guys figured this out, they would, you know, dip something right out of the center and start drinking it.

So you pop open the top of your barrel and there’s this big ring of ice around the inside.Īnd then this pool of really dark cider, it smells great, really strong, really sweet, and very rich.

So you’d end up with hard cider, but then winter comes rolling around. The yeast that was naturally on the apples would ferment the juice. Where did apple Jack come from?īack in colonial times when, uh, apple farmers would, uh, have a lot of apple cider pressed and ready to go, it would be in barrels. Not advisable, but it’s not going to kill you. Well, no, it’s not any more dangerous than drinking an entire gallon of hard apple cider. The same goes for apple Jack, because it’s concentrated now all of the methanol and the fusel oils and things that are normally discarded during normal heat distillation, they’re still in there.Īnd you may be asking yourself, is that toxic? Is it dangerous? If you drank this whole gallon of hard apple cider at, let’s say 6%, six and a half percent alcohol, you would probably have the worst hangover of your life. Let’s say you turn this into hard apple cider, and then you freeze it and you turn it into applejack.

And what ends up happening is you get a much higher alcohol content, but you also get really strong flavors and, um, a really tasty little drink.

#APPLEJACK COCKTAILS FULL#

I don’t even enjoy shots, but I’ll shoot this.So, Applejack, what is it? And why do we do it?Īpple Jack is basically where you make hard apple cider and then you freeze concentrate it by letting it freeze, draining off the liquid that doesn’t freeze because it’s full of alcohol and then discarding the water and ice.Īnd you do that two or three times. While I am uncertain of how this drink obtained its name, I am certain that it is as delicious as it is expensive. Disco Ball (A Shot) The Disco Ball – Green and Yellow Chartreuse with Mezcal The Proof podcast also has an excellent episode dedicated to Chartreuse- Chartreuse: The Drink That Wouldn’t Die.ġ. And, if you’re really into Chartreuse, the official coffee table book released by the distillery is a must-have. PS – Don’t miss my other article that features 5 Green Chartreuse Cocktails for the True Enthusiast. The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass by Paul Clarke.The Art of the Shim: Low-Alcohol Cocktails to Keep You Level by Dinah Sanders.3-Ingredient Cocktails by Robert Simonson.The books that I discovered these recipes in are: These are just a few gems I discovered in the pages of my cocktail books.

This collection of 10 Chartreuse recipes includes classic and modern recipes that use green and yellow Chartreuse. This is why I frequently find myself visiting my bookshelf filled with volumes from reliable cocktail authors and historians.Īfter all, who can dispute the words of renown writers and historians like David Wondrich or Robert Simonson? Their works are foundational pieces for writers like myself because I know they have thoroughly executed their research. By trustworthy I mean, are they accurate recipes from vetted sources or are they random concoctions created by a blogger. The challenge in discovering cocktail recipes on the Internet is discerning which ones are trustworthy. Whether they are liqueurs and spirits or books that required countless hours of the author’s time. In an era of rapid content creation and expedited consumption, it’s worth noting the things that endure. Chartreuse is a liqueur that has stood the test of time since 1605.

Applejack cocktails