The Jack Rose cocktail gets a simple update with Calvados, plus a few dashes of Angostura. “This is a fancy version of a tasty and simple cocktail that has stood the test of time,” says Café Cancale bar manager Scott Kennedy.
2 oz. Calvados (Kennedy uses Daron Calvados Fine)
½ oz. Café Cancale grenadine
¾ oz. fresh lemon juice
¼ oz. demerara syrup (1:1)
2 dashes Angostura bitters
Tools: shaker, strainer
Garnish: lemon peel
Combine all of the ingredients in a shaker. Add ice and shake to chill. Double strain into a chilled glass and garnish.
Café Cancale Grenadine: Combine 1 quart of pomegranate juice with 1 oz. of orange blossom water, 2 oz. of pomegranate molasses and 1 quart of granulated sugar in a saucepan. Bring to a simmer while mixing well to dissolve molasses and sugar. Remove from the heat and let cool. Pour into a jar, and keep the lid loose until the container is cool to the touch, then tighten. Refrigerate for up to 2 weeks.
Scott Kennedy, Café Cancale, Chicago
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