Recipe by Amy Eldredge
What happens when a bartender starts baking? Grown up goodness. Inspired to translate classic cocktails into boozy baked goods, Amy Eldredge, owner of Under Current Bar in Salt Lake City, began figuring out how to instill the flavor profiles of beloved drinks into bakery fare. Along the way she teamed up with pastry chef Chelsea Currier; they are authoring a cookbook, The Bartender's Bakery, due out in late 2019. Below, you'll find Amy's take on a Jack Rose cocktail. In the next post, she and Chelsea share the recipe for its dessert counterpart: Jack Rose Cobbler.
For the pomegranate grenadine:
- 1 cup granulated sugar
- 1 cup pure pomegranate juice
- 1 tablespoon pomegranate molasses
- 1 tsp. Orange Blossom Water
For the Jack Rose:
- ¾ oz. fresh squeezed lime juice
- ¾ oz. homemade pomegranate grenadine
- 2 oz. Lairds Apple Brandy
Make the grenadine:
Combine all ingredients in a small saucepan and stir over medium low heat to completely dissolve the sugar. Turn off the heat and let cool to room temperature.
Make the cocktail:
Combine all ingredients in a small shaking tin. Add ice to a large shaking tinand vigorously shake to combine. Strain into a chilled cocktail glass,garnish with an apple slice, and enjoy!
Photos courtesy of Breanne McMahon