The Bar’s Jack Rose

Thomas Waugh, The Bar | New York City

Like many of the classic cocktails on the menu at New York’s swanky revamp of the iconic Four Seasons Bar, bar director Thomas Waugh’s Jack Rose takes a standard recipe and supercharges it with multiple layers of flavor, in this case by using both applejack and Calvados. According to PUNCH Contributing Editor Robert Simonson, “It would be fair to call it the best Jack Rose in town.”


Serving: 1

  • 1 1/2 ounces Lemorton Calvados
  • 1/2 ounce Laird's Bonded Apple Brandy
  • 1/2 ounce Lemorton Pommeau de Normadie
  • 1/2 ounce house grenadine (See Editor's Note)
  • 3/4 ounce lime juice
  • 1/4 ounce lemon juice

Garnish: lime wheel

  1. Add all ingredients to a shaking tin, add ice and shake until chilled.
  2. Strain into a coupe or cocktail glass and garnish with a lime wheel.
Editor's Note

House Grenadine (adapted from Death & Co.):
2 cups pomegranate juice
1 1/2 cups organic cane sugar
3 ounces pomegranate molasses
4 large orange twists

Combine sugar and juice over low heat until sugar is dissolved. Remove from heat and let cool. Add molasses and stir well. Squeeze the essence of the twists over the syrup and mix well. Bottle and refrigerate.