Episode 120 Applejack Rabbit
Ep. 120: A Speakeasy Classic Returns - The Applejack Rabbit
Welcome to Season 7 episode 120 of The Art of Drinking with Join Jules and Your Favorite Uncle
Join Jules and Uncle Brad as they shake up the Applejack Rabbit, a Prohibition-era classic born in the speakeasies of 1920s New York. Uncle Brad takes you back to 1928 when humorist "Judge Jr." first published this recipe in his cheeky cocktail guide, here's how!, then traces the drink's journey from Northeast speakeasies to the pages of The Savoy Cocktail Book—and its modern revival thanks to craft cocktail pioneers like Jim Meehan. You'll learn how to build the perfect version at home, and Jules adds her signature agave spin. Plus, if you picked up All Spice Dram for last week's episode, we've got another delicious use for it. Cheers to American ingenuity and rediscovering old favorites.
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The History of the Applejack Rabbit Cocktail
The Applejack Rabbit is a bright, citrus-forward apple brandy cocktail that first appeared in the 1937 Café Royal Cocktail Book, a landmark British cocktail manual released shortly after the end of Prohibition in the United States. Although apple brandy, or applejack, was one of America’s earliest distilled spirits, many pre-Prohibition apple brandy recipes were lost or overlooked. The Applejack Rabbit helped bring attention back to the spirit.
The drink highlights how well apple brandy pairs with fresh citrus, creating a refreshing yet warming profile that fits fall and winter menus. It is considered one of the most important early cocktails to showcase applejack in a light, approachable way.
What’s in an Applejack Rabbit?
Unlike many classic applejack cocktails that lean rich or spirit-forward, the Applejack Rabbit is crisp, juicy, and citrus driven. The original recipe includes:
Applejack or apple brandy
Orange juice
Lemon juice
Maple syrup
Shaken and served up, it drinks like a cross between a Sidecar, a sour, and fresh apple cider.
Why the Applejack Rabbit Stands Out
The Applejack Rabbit is admired for its balance of tart citrus, warm maple sweetness, and apple-forward depth. It is often recommended as an introduction to apple brandy for anyone who isn’t ready for more spirit-heavy classics like the Jack Rose.
It also reflects the renewed creativity bartenders experienced in the 1930s as they experimented again after the long, dry years of Prohibition. Bright, fruit-forward cocktails were coming back in style, and this drink fit the moment perfectly.
Fun Facts About the Applejack Rabbit
First printed in 1937
Its appearance in the Café Royal Cocktail Book makes it one of the earliest widely published post-Prohibition apple brandy cocktails.
Applejack is America’s oldest spirit
Producers like Laird’s were making applejack long before bourbon or rye became dominant American spirits.
Unusual for its time
Very few cocktails in the 1930s used both lemon and orange juice. The combination made the drink feel modern and surprisingly refreshing.
Maple syrup was ahead of its time
Maple syrup was not a common cocktail sweetener in the early 20th century, making the Applejack Rabbit an innovative recipe for the era.
A versatile seasonal cocktail
It works equally well for fall, winter holidays, and early spring thanks to its mix of orchard fruit, citrus, and warming sweetness.
A Lasting Legacy
The Applejack Rabbit may not be as famous as the Sidecar or the Whiskey Sour, but it remains a favorite among bartenders and cocktail historians. Its simplicity, balance, and bright flavors make it one of the best ways to showcase apple brandy in a timeless, approachable format.
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