![]() But you can use them interchangeably in cocktails. And Laird's Applejack, the most common brand labeled as "applejack," is actually mixed with neutral grain spirits, so it's not a true apple brandy. Traditionally applejack was made by freeze distillation, but I don't know of any modern commercial products that make it that way. You can always pick up something cheaper to make apple cocktails with.Īnd with regard to your applejack question, yes, it's more or less the same as apple brandy. Not entirely seasonal for April, but sounds pretty great to me.Īs an aside, is it the 2-year or the 8-year? I know you're asking about cocktails, but if it's the 8-year, I would like to suggest that you try it straight before mixing it in cocktails because it's extremely delicious on its own. boiling water, stir, and grate nutmeg on top. apple brandy, then half of the baked apple, and stir until the pulp dissolves in the drink. I was re-reading the text of my pie baking pictures and thinking about the leftovers Id had from the pie fixings apple butter, a bottle of applejack brandy. Put 1 tablespoon sugar in a heated mug, add a bit of boiling water to dissolve it, add 2 oz. Peel and core an apple, bake at 350 degrees until soft (30-45 minutes). You might try the Apple Toddy, which I've been wanting to make since I read about it in Imbibe: ![]()
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