Seven Sins

I felt like I wanted to tweak the American Trilogy, then I came across a familiar recipe. You can’t begin to imagine my surprise when I realized I haven’t yet written about the Seven Sins.  In fact, it’s sinful to think that I’ve had this one in my collection for a couple years and failed to give it the attention it deserves. But perhaps the timing is perfect – as a follow-up to the Jack Rose, this cocktail also features applejack.  The slight difference this time, however, is the addition of rye.  

Seven Sins

  • Servings: 1
  • Difficulty: easy
  • Print

Credit: John Coltharp, Food & Wine


  • 1 oz Laird’s Applejack
  • 1 oz rye
  • ¾ oz fresh lemon juice
  • ¾ oz grenadine
  • 2 dashes Angostura bitters
  • Pinch of ground cinnamon for garnish, if desired


  1. Put applejack, rye, lemon juice, grenadine and bitters into a cocktail shaker with ice.
  2. Shake and strain into a chilled coupe or old-fashioned glass.
  3. Top with cinnamon, if desired.


I really can’t pick a favorite between these two applejack cocktails.  There are some similarities, of course. But the rye and bitters bring a different dimension to it.  It’s a little more sweet, tangy, and savory. I like the addition of cinnamon too – but it seems more of a fall or winter garnish to me, so I reserve it for then.  Either way, I don’t think it will make or break your enjoyment of this wonderful drink – but I’ll let you be the judge. Cheers!

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