Jacqueminot Rose

The Jack Rose wasn’t invented in Paris, but it made a name for itself in the French capital’s expat scene. Though several versions exist, at times including orange juice, liqueurs, or vermouth, the version from Hugo Ensslin’s 1917 Recipes for Mixed Drinks is elemental and delicious. Our version calls on two French brandies–the Calvados as a nod to the American apple brandy of the original, and Cognac–along with a little absinthe for dimension.

INGREDIENTS

1½ oz. Calvados
½ oz. Cognac
1 oz. lime juice
¾ oz. grenadine
2 dashes absinthe
4 drops saline

Garnish: dehydrated (or fresh) lime wheel

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ABV LEVEL

Combine all in a cocktail shaker. Fill two-thirds with ice, seal, and shake vigorously for 15 seconds. Strain into a double rocks glass over fresh ice. Garnish with a dehydrated (or fresh) lime wheel.