This fall-friendly sipper is a tweak on the Jersey cocktail, which has been around since the 1860s. In part, its name honors Scobeyville, NJ, home to Laird’s Applejack and America’s oldest distillery. It also gives props to the SCOBY a symbiotic colony of bacteria and yeast that give rise to fermented beverages like ginger beer and kombucha.
Ingredients
- 1.5 ounces Laird’s Applejack
- .5 ounces Zucca Rabarbaro (Childs uses The Farm and Fisherman’s spring amaro)
- .75 ounces freshly squeezed lemon juice
- .5 ounces 1:1 demerara simple syrup
- 2 dashes Angostura bitters
- Fever Tree Ginger Beer (Childs uses homemade apple-ginger beer)
- Lemon twist for garnish
Preparation
Combine all the ingredients except the ginger beer in a cocktail shaker with plenty of ice. Shake vigorously and then double strain into a coupe glass, using both a Hawthorne and fine-mesh strainer. Top with ginger beer and garnish with the lemon twist.
