7/7/2023 0 Comments Lairds applejack cocktailsCertainly it would have to have seen some barrel time to be palatable if fractional freezing process is actually used. The writer says, “…applejack (and its aged version, apple brandy)…” I understand there may be some standards of identification regulating what is called applejack and apple brandy, but as far as I know applejack is and was aged. Users have rated this product 4 out of 5 stars. It’s also notable that fractional freezing only seems to be mentioned with respect to applejack, which strikes me as a bit suspect considering that surely colonists could and, I have to believe, would have done this with fermented grains, grapes, etc. Critics have scored this product 87 points. I hear the trope “applejack gets its name from the widespread practice of increasing alcoholic strength through freezing” as though it’s an accepted truth, but I wonder if anyone has done any actual research revealing that this is true. I don’t see a lot of places in the US having enough 52F/30C swings in a season to get up to spirit proof. Ingredients 1 ounce Laird’s Applejack 3/4 ounce Dolin Sweet Vermouth 1/2 ounce Plymouth Sloe Gin 1/2 ounce fresh lemon juice 1/2 ounce simple syrup No garnish How to Make Stir applejack, sweet vermouth, sloe gin, lemon juice, and simple syrup with ice until well chilled. It also has to get really cold for this to work well – somewhere in the range of -20F/-29C. The article suggests it was done through successive freeze-thaw cycles, but I’m not so sure that a typical winter has enough of those to get up to 40% ABV. Its applejack brandy base starts with a subtle fruitiness. I have my doubts as to whether it’s possible to get ABVs up around 40% (never mind 50%) using fractional freezing at outdoor temperatures. The Jack Rose is a truly classic cocktail with origins dating back to the end of the 19th century. I wonder how common it ever was to make applejack as a spirit by fractional freezing. Nice to see applejack get some good press. Up to now, the breadth of Laird Dunn’s cocktail experience with applejack had been relegated to far too many sticky sweet Jack Roses.
0 Comments
Leave a Reply. |