Jason Jereb's Applesauce

Yesterday we met Jason Jereb, the man behind the bar and in front of the daiquiri machines at Mill Ave.'s Fat Tuesday. Today he shares with us the recipe for Applesauce, which is every bit as simple and tasty as it sounds and goes great with pork chops. Just don't...

By Zach Fowle

October 22, 2010

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Yesterday we met Jason Jereb, the man behind the bar and in front of the daiquiri machines at Mill Ave.'s Fat Tuesday. Today he shares with us the recipe for Applesauce, which is every bit as simple and tasty as it sounds and goes great with pork chops. Just don't feed it to your baby.

This simple recipe works for both shots and larger-format cocktails. Simply expand or contract the amount of ingredients as necessary.

Get the recipe after the jump.

The ingredients:
1 part Goldschlager
1 part Apple Pucker
1 part Pineapple Juice

How to make it:
Mix Goldschlager, Apple Pucker and pineapple juice in an ice-filled shaker. Mix well. Strain into a lowball glass (if sipping) or a large shot glass (if shooting). Enjoy.

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