Applejack And The Spirits Of Colonial America: The Short Version

Colonial american spirits comes down to a handful of simple ideas, and this guide covers them. A little practice goes a long way. Below, we walk through colonial american spirits step by step.

Why it works

Traditional applejack was made by leaving hard cider outdoors in winter so ice formed, then removing the ice to leave a more concentrated liquid. Today this method is not used by modern, licensed producers. Instead, they make apple brandy by fermenting apple juice and distilling it in a regulated facility, usually aging it in oak barrels for added warmth and depth.

It helps to make one drink first before scaling a recipe up for a group.

The basics

Modern bottles vary. Some are pure apple brandy aged for several years, with notes of baked apple, caramel and spice. Others are blends of apple brandy and neutral grain spirit, and the label tells which. Reading the label and the percentage of apple brandy is the best way to know what is inside the bottle.

What to pick first

In practice, applejack has an honored place in cocktails. The jack rose, made with apple brandy, lemon or lime juice and grenadine, is a classic from the early 1900s, and the Widow's Kiss and the Corpse Reviver No. 1 also use apple brandy. It substitutes well for whiskey in an old fashioned, particularly in autumn.

Step by step

Other colonial drinks included rum, flip, made with beer, rum and sugar heated with a hot iron, and hard cider. Many of these appear in historic taverns and museums today. If you are curious, visit a local craft distillery that makes apple brandy and ask about the fruit, the aging and the history behind each bottle.

The goal is a drink you can repeat easily, not a perfect one-off.

Small tweaks that help

Apples were among the most useful crops in colonial America. Farmers pressed them for cider, which was a common table drink, and some turned to a method called freeze concentration to make a stronger version. Over time, distillers began producing true apple brandy, and the name applejack became attached to this American apple spirit, especially in New England and New Jersey.

Practical tips

Some practical points to keep in mind:

• Measure with a jigger rather than free-pouring.
• Store vermouth in the fridge once opened.
• Use plenty of fresh, hard ice.
• Keep a non-alcoholic option ready for guests.

The bottom line

Keep it simple, taste as you go, and enjoy the process. The best drink is the one you will make again. Start with the classics and build from there.