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It’s after 8am so it’s time for a cocktail.

I open the fridge and notice a dozen lemons approaching their expiration date. They’ve lived a good life in the crisper drawer, but their time is near.

What can I make with lemons… Lemon meringue pie? Not alcoholic enough. How about life? No, that’s what gives you lemons.

Something in the sour family.

A Jasmine!

But I have bottles of Laird’s Applejack to use up since, in an effort to better connect with the fall season, I bought extra and keep forgetting to use it every time I reach for cocktail ingredients.

Not today.

I don’t want to think of a brand new cocktail. I want something fast.

What about a Jasmine WITH APPLEJACK?!?

*mixes drink, takes first sip*

Well, hello there.

*rushes to add recipe to website, drinks cocktail, forgets to take pictures*


Ingredients

  • 1 1/2 oz Laird’s Applejack

  • 3/4 oz Campari

  • 3/4 oz fresh squeezed lemon juice

  • 1/2 oz Cointreau


Recipe

Add ice to a cocktail glass. Fill with water. Set aside.

Add all ingredients to the cocktail shaker. Fill with ice. Shake until your hands freeze to the shaker, a good 30-45 seconds ought to do it.

Dump the water and ice from the cocktail glass. Double strain the shaker’s contents into the cocktail glass.

Garnish with a lemon twist.

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