jack rose (ensslin)

1/2 Applejack (2 oz Laird's Bonded)
1/2 Grenadine (3/4 oz)
Juice and Rind of 1 Lime (3/4 oz + Peel of 1/2 Lime)

Shake with ice and strain into a cocktail glass; I added a lime twist.

While looking up the Fluffy Ruffles in Hugo Ensslin's 1916 Recipes for Mixed Drinks, I was reminded that his Jack Rose utilized the same shake with a lime rind technique. Jack Rose recipes generally vary by whether lemon or lime are used, but few alter from the trinity of apple brandy, grenadine, and citrus juice. Boston's Jack Rose Society decided in 2005 after trying all of the recipes available to them at the time (this was before the large wave of reprints through Cocktail Kingdom and others) decided that their ideal Jack Rose would take the lemon route but with a dash of Peychaud's Bitters. Perhaps Ensslin's inclusion of the lime rind to add additional aromatics and bitter elements could be playing the same function as the Peychaud's in the Boston 2005 recipe?
Ensslin's Jack Rose greeted the nose with apple and lime oil aromas. Next, a lime and berry sip transitioned into apple and pomegranate flavors on the swallow with lime peel notes along with a dryness on the finish. The effect was less stunning as compared the Fluffy Ruffles, but that is understandable since the Fluffy Ruffles completely lacked a juice component, but the lime peel did provide a similar brightness, bitterness, and complexity to the Jack Rose.