Comments on: The Laird files

By: Eric Witz

Eric Witz — Sun, 28 Feb 2010 06:07:05 +0000

I’m aware that this is a rather old post and it’s possible that Laird’s Bonded has since become more widely available, but until this evening I had never seen it in any liquor store in the Boston area (and I’ve been to many). Tonight I happened into Downtown Wine & Liquors in Davis Square, Somerville, and was shocked to find a number of bottles on the shelf. So of course I snapped one up, and stumbled here in search of recipes. I’m about to go make myself a Boutonniere (whether or not it’s called something else now). Cheers!

By: Michael Dietsch

Michael Dietsch — Thu, 15 Jan 2009 04:17:39 +0000

I’m sorry I’m only now seeing this.

I haven’t found bonded Laird’s in RI yet, and I haven’t asked anyone whether they can special-order it. I should get on that, though, because I really miss the bonded Laird’s.

By: ljclark

ljclark — Fri, 02 Jan 2009 19:16:05 +0000

Penelope, one reader told me that the Laird’s Bonded was available recently at Blanchard’s in Allston. I have never seen it in a NH liquor store, although they do usually carry the standard Applejack. As for RI, I would ask Michael Dietsch of the blog A Dash of Bitters (http://www.adashofbitters.com/). He lives in RI.

By: Penelope

Penelope — Fri, 02 Jan 2009 14:53:50 +0000

I am in Boston and want to try this bonded Applejack!

Any ideas about finding it closer, like New Hampshire or Rhode Island??

By: Dead or Alive: The Sour Apple Martini « Ladies United for the Preservation of Endangered Cocktails - Boston

Sun, 21 Dec 2008 00:50:45 +0000

[...] historic Applejackâ€, or the older still 12 Year Old Rare Apple Brandy (which you can read up on here.) My mother is traveling in the region as we speak, and was perfectly happy to be my mule. As we [...]

By: craig

craig — Tue, 29 Jan 2008 21:50:44 +0000

I’ve got some Laird’s bonded that I picked up on a trip home to my parents in NJ. Shopper’s Vineyard in Clifton, NJ, an amazing store in its own right, carries the bonded and 7.5 yr. old. One cool drink you can make with it is called the Jersey Lightening – a cocktail of applejack, some lime juice, and sweet vermouth. Very “tangy”

By: Mike S.

Mike S. — Wed, 16 Jan 2008 05:15:10 +0000

Cheers Lauren for posting Mr. Holliday’s recipe for the Boutonniere (I like the name fine). It’s outstanding!

By: ljclark

ljclark — Fri, 11 Jan 2008 03:39:33 +0000

Wow, I love when the comments out-inform the post. Adam, thanks for clarifying the whole shipping thing. That’s ridiculous. I need to add this from my friend Scott Holliday in Montreal (formerly bartender at Chez Henri in Cambridge): “On the subject of your Laird’s column, I’ve been mixing a tasty (if I might be so bold) cocktail of 3 parts Laird’s (bottled in bond) to one part St. Germain stirred with ice and a dash each of Peychaud’s and orange bitters. The working name is a BoutonniÃ¨re but who knows if that will stick. The drink, however, is a keeper and will stay in heavy rotation at least until the St. Germain runs out. In fact, neither ingredient and many essentials more are unavailable in Quebec.”

By: Adam

Adam — Wed, 09 Jan 2008 23:47:26 +0000

“Had it shipped,” yes. “To me,” no. I actually had it shipped to family in Rhode Island, where the laws aren’t quite as arcane as those here in the Commonwealth. We aren’t allowed to receive or send ANY kind of alcoholic beverage here. Apparently, the stated goal of this idiocy is to dissuade minors from attempting to mailorder spirits. Something tells me that the truth is much closer to tax dollars and/or other ways for the state to pad its coffers…

And, by the way, I had it shipped from a liquor store in NJ

DougP: The cinnamon syrup sounds great! Another variation I’ve been doing — for both Marconi Wirelesses and Manhattans — is adding a very small amount of Yellow Chartreuse. I find that it makes the drink almost creamy tasting. Give it a try if you’re in the mood for something a little different.

By: Josey Packard

Josey Packard — Tue, 08 Jan 2008 21:50:31 +0000

What a pleasure to read Adam’s tasting notes. It’s my understanding that both the bonded Applejack and the Old Apple Brandy products are not distributed in New York or Massachusetts. In fact, I once heard David Wondrich say that the only place to get the stuff was to make a trip to New Jersey. I’m sure I misheard Wondrich: Adam got it shipped to him. When I landed here in California I was surprised to see the bonded product on liquor store shelves; it’s the one applejack served at Alembic. I’ve also seen the blended stuff for sale, but have not seen Old Apple Brandy here on the West Coast. In my personal experience, I was quite happy to mix with and drink the blended product, but once I’d had a chance to sample the straight product I felt a bit sheepish having been so gung-ho about the blend. I agree with Adam completely that they’re wildly different from each other — on the “packed with flavor” scale, the bonded stuff is off the charts, and side-by-side with the blend one is faced with that too-smooth, watery quality provided by the presence of so much neutral grain.