Jack in the Box – Recipe below from David Embury’s ‘The Fine Art of Mixing Drinks’
1 part Sugar Syrup
1 part Lemon or Lime Juice
2 parts Pineapple Juice
6 parts Apple Brandy
1 dash Angostura to each drink
Shake with cracked ice. If fresh, unsweetened pineapple juice is used, either this cocktail or the Pineapple Blossom can be made milder by increasing the quantity of pineapple juice without any serious sacrifice of dryness.
The first time I used pineapple in a drink would’ve probably been some fruity long tropical Midori ridden nightmare, or a Pina Colada. The first time I was surprised with pineapple in a cocktail would’ve been a French martini. Vodka, pineapple and Chambord, you shake it up and it gets this lovely froth on top of the drink which you can balance garnish on. I loved the texture this created, and its pretty easy to drink which always helps. In hindsight this was probably a building block for that horrible shot my friend and I invented years ago.
Aside from that pineapple was one of those juices you kept in a bar for French Martini’s, Pina Colada’s and a thrown together non-alcoholic number you had on the list because you thought you should have at least one.
Since then we only really carried pineapple juice if I was doing a south American or prohibition-based cocktail class that week, for a Mary Pickford. I’d been seeing a few drinks in Embury and Waldorf this year with it in, and finally decided to bring some juice home to try them out. This was a revelation. The name is a clever play on the fact that Apple Brandy is Applejack, like the Applejack rabbit. The taste was surprisingly delicious, the fruitiness of the pineapple brings the fruit out ion the Applejack, but its toned down so it no longer tastes ‘Tiki’ but much more ‘mature’. I really loved this drink and will be looking for more pineapple drinks to make over the next couple of weeks.