Though ginger has been consumed for millennia, ginger beer dates to 1700s England, when the root was fermented to make a mildly alcoholic drink. Most beers are nonalcoholic now, but they’re zippier than ale; we prefer them for mixing in cocktails like this cognac-based drink. The wide spiral peel of a whole lemon adds dramatic appeal and tangy balance. This recipe first appeared in SAVEUR DRINK Issue #1 with the story “Nice Spice.”
- Spiral peel of a whole lemon
- 6 oz. ginger beer
- 2 oz. cognac
- 2 dashes Angostura bitters
- Drop the peel into a highball glass; fill glass with crushed ice. Stir in ginger beer and cognac. Top with 2 dashes of Angostura bitters.