While this tall, refreshing sipper from Brian Evans—head bartender at Sunday in Brooklyn—sounds super light and airy, it’s more complex than you might think, thanks to a robust homemade sarsaparilla syrup. “Sarsaparilla root, a medicinal spice used to flavor root beer and sodas consumed by cowboys of the American Old West, gives a nostalgically familiar flavor of vanilla bean and licorice,” Evans says. He mixes the spiced simple syrup with Neversink Gin (made using New York state apples) and Lo-Fi Dry Vermouth, which contains spices like cardamom and anise. “Together, when combined with Shacksbury’s Sunday in Brooklyn Dry Rosé Cider, [the ingredients] make for a delightfully sessionable springtime Shandy,” he adds.
Apples to Apples
.75 oz Neversink Gin
.75 oz Lo-Fi Dry Vermouth
.5 oz Sarsaparilla Syrup
.25 oz Lemon Juice
1 dash cardamom bitters
Shacksbury x Sunday in Brooklyn Rosé Cider, to top
Thinly sliced apple, for garnish
- Add all ingredients to a Collins glass over ice and top with cider. Stir.
- Garnish with thinly sliced apple.
3 tbsp sarsaparilla root
1000 grams hot water
1000 grams white granulated sugar
- Steep the sarsaparilla root in the hot water for 30 minutes, then combine with white granulated sugar.
- Stir until sugar is dissolved, then strain off sarsaparilla.