Applejack Rabbit

from PDT

  • 2 oz. Laird's Bonded Apple Brandy
  • .75 oz. Lemon Juice
  • .75 oz. Orange Juice
  • .5 oz. Deep Mountain Grade B Maple Syrup

Shake with ice and strain into a chilled coupe. No garnish.

Apple brandy cocktails became popular in many of the top cocktail lounges in Manhattan after Pegu Club owner Audrey Saunders persuaded Lisa Laird to distribute her company's bonded apple brandy in New York. —Judge Jr., Here's How, 1927