Jack-In-The-Box

This is another old-world cocktail with a Laird's product. Applejack is fortified cider that is "jacked" or proofed-up by freezing and removing the water from the alcoholic cider. It is commonly known (at least a long time ago) as cider whiskey, but it isn't exactly a whiskey because whiskey cannot contain juice like applejack does.

Applejack is often misused, as this recipe illustrates. It's not the best idea to over-juice an already juicy spirit. Far better to let the natural flavor of the spirit come out, or else, you could do this with any grain spirit like vodka with the exact result--which is what I suspect the recipe intends for applejack. It doesn't respect the spirit. It is too acidic. Sugar improves the recipe, but not by much.

• 2 oz. applejack
• 1 oz. lemon juice
• 1 oz. pineapple juice
• 3-5 dashes grenadine 

Combine all ingredients in a shaker with ice and shake. Strain into a chilled cocktail glass.