Apple brandy (aka applejack) was a favored drink in colonial New Jersey, made for household consumption by distillers such as William Laird, a Scottish immigrant who settled in Monmouth County in 1698.

With such deep local roots, it’s no surprise that applejack played a role in New Jersey’s cocktail culture early in the 20th century. After finding a few archival recipes in our research of that period, we asked Danny Childs, mixologist at The Farm and Fisherman Tavern in Cherry Hill and Edible Jersey’s cocktail columnist, to adapt them for today’s audience.

Each recipe makes one cocktail.

Cocktails crafted with Laird’s Applejack. Laird & Co, America’s oldest licensed applejack distiller, has been operating in Scobeyville, NJ, since 1780.