Photo by Luna Design

Brooklyn Shandy

This fall-flavored cocktail fuses a double dose of apple with a white ale for a sublime autumnal sipper.


3/4 oz. apple-infused applejack (see below)

3/4 oz. ginger-cider syrup (see below)

3/4 oz. lemon juice

2 oz. ginger ale

White ale (Smith-Mattsson uses Blanche de Bruxelles)

Ice cubes

Tools: barspoon

Glass: pilsner


Combine all ingredients, except beer, and stir to combine. Top with white ale.


For the apple-infused applejack, infuse 3 chopped apples with 1 750-ml. bottle of applejack for 2 days. Strain into a glass jar before using.


For the ginger-cider syrup, combine 3 oz. fresh apple cider, 1 oz. fresh ginger juice and 2 oz. sugar in a saucepan and bring to a simmer for 5 minutes. Let cool to room temperature, strain into a glass bottle and keep refrigerated for up to 1 month.


Martim Smith-Mattsson, Woodland, Brooklyn, New York