Craig Claiborne

Jack Rose

Preparation info

  • 4 to 6

    cocktails
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 jigger grenadine syrup
  • 2 jiggers lemon juice
  • 8 jiggers apple brandy

Method

  1. Place several cubes of ice or a generous quantity of shaved ice into a chilled cocktail shaker.

  2. Add the grenadine, lemon juice and apple brandy and shake vigorously. Strain the mixture immediately into chilled cocktail glasses. Garnish with a lemon twist, if desired.