1960s Recipes + Menus

Applejack Rabbit

December 1965
    A cocktail to make any seasonality-oriented mixologist proud, at least in the winter. If you’re a loca-pourer as well, seek out one of the many excellent artisanal apple brandies being produced around the country—Clear Creek, Germain-Robin, American Fruits, Westford Hill, and Laird’s come to mind. And if you’re in the Northeast, there’s probably some maple syrup tapped near you.

    Half fill a cocktail shaker with cracked ice and pour over it 2 ounces apple brandy, the juice of 1/2 lemon, and 1 tablespoon maple syrup. Shake the mixture vigorously and strain it into a chilled cocktail glass.
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