Shady Grove

Alec Bales, Ticonderoga Club | Atlanta, Georgia

Fever Tree Holiday Highball Cocktail recipe

“My favorite kind of holiday drink is something spirituous and spice-driven,” says Alec Bales, and his Shady Grove, which takes inspiration from the classic Dark ’n’ Stormy, delivers. In his riff, the traditional dark rum sits out, replaced by American apple brandy and the artichoke-based Italian amaro Cynar. It’s rounded out with a splash of cane syrup and a dash of aromatic bitters and finished with a spiced ginger ale, redolent of bright orange peel, cinnamon and coriander.

Order Fever-Tree Fever-Tree Spiced Orange Ginger Ale via KegWorks.

Ingredients
  • 1 1/4 ounces Laird’s apple brandy
  • 1 1/4 ounces Laird’s apple brandy
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh lime juice
  • 1/4 ounce Cynar
  • 1/4 ounce Cynar
  • 1/4 ounce cane syrup (2:1 ratio of cane sugar to water)
  • 1/4 ounce cane syrup (2:1 ratio of cane sugar to water)
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters
  • 1 1/2 ounces Fever-Tree Spiced Orange Ginger Ale
  • 1 1/2 ounces Fever-Tree Spiced Orange Ginger Ale

Garnish: orange twist (expressed and discarded)

Directions
  1. Add all of the ingredients except the ginger ale to a shaker.
  2. Add ice and shake until chilled.
  3. Strain into a Collins glass over ice and top with the ginger ale.
  4. Express an orange twist over the drink and discard.

Tagged: fever tree, highball