The Applejack Rabbit is an old 1920’s recipe that the folks at PDT rediscovered and dusted off for their recipe book. It’s a delicious blend of autumnal flavors, underscored by the juicy sweetness of (ideally) fresh-squeezed orange juice.
When choosing maple syrup for cocktails, we always go for Grade B. It’s darker and thicker than Grade A or Fine maple syrups, and has a more complex, interesting flavor.
- 2 parts Apple brandy
- ¾ part Lemon juice
- ¾ part Orange juice
- ½ part Maple syrup
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass.
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- The PDT Cocktail Book by Jim Meehan