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.
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass.
- The PDT Cocktail Book by Jim Meehan