The Story Behind The Jack Rose Royale
New York City’s Pegu Club, a swish, second-story lounge helmed by Audrey Saunders, opened in 2005. It was part of a movement of pioneering cocktail bars including Employees Only, Flatiron Lounge, and the now-defunct Milk & Honey.
Kenta Goto tended bar at Pegu Club for seven years before launching Bar Goto, his NYC temple to creative cocktails and Japanese snacks.
The Jack Rose Royale by Kenta Goto riffs on the classic cocktail made with Laird’s, a historic American apple brandy. This version incorporates applejack alongside Champagne, giving the traditional Jack Rose a bubbly twist.
- 1 ¾ ounces Laird's Straight Apple Brandy
- ¾ ounce lemon juice
- ½ ounce simple syrup
- ¼ ounce grenadine
- 1 ounce Champagne
- Combine all ingredients except Champagne in a cocktail shaker.
- Strain into a Marie Antoinette Champagne coupe.
- Top with Champagne.
- Garnish with a thinly sliced lady apple.