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Graped Crusader

Armagnac stars in this bright blend.

Armagnac and dry apera—an Australian fortified wine—anchor this bright blend from Bulletin Place in Sydney, Australia. If you can’t find apera, fino sherry is a fine substitute.


  • 1 1⁄4 oz. Armagnac
  • 1⁄2 oz. dry apera (or substitute fino sherry)
  • 1⁄2 oz. simple syrup (1:1)
  • 1 tsp. cold-pressed ginger syrup
  • 2 dashes orange bitters
  • Tools:shaker, strainer
  • Glass:coupe
  • Garnish:red grape


Shake all of the ingredients with ice, strain into a chilled glass, then garnish.

Cold-Pressed Ginger Syrup: Using a grater or microplane, grate 1 large piece of fresh ginger and press through cheesecloth or a fine-mesh strainer, collecting the juice (alternatively, juice the ginger using an electric juicer). Measure the amount of juice and add an equal amount of sugar, whisking until the sugar dissolves. Keep the remainder refrigerated for up to 3 days.

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