Jacque Rose

Gina Chersevani, Buffalo & Bergen | Washington, D.C.

This play on the classic Jack Rose subs in Campari for the traditional grenadine syrup. To lean even harder into the French aspect of this riff, Gina Chersevani suggests using Calvados for the brandy component.


Serving: 1

  • 1 1/2 ounces brandy, preferably Copper and Kings Apple Brandy
  • 1/2 ounce lemon juice
  • 3/4 ounce Campari

Garnish: lemon twist

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled cocktail glass.
  3. Garnish with lemon twist.

Tagged: Campari, Jack Rose