苹果酒鸡尾酒:年轻的雄鹿配方

By
Chris Lehault
Chris Lehault is a contributing writer at Serious Eats.
Chris Lehault

Chris Lehault is a hard cider enthusiast and Certified Cicerone, and works with branding and design for companies from beer to breweries.

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Updated Apr. 09, 2020
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Photograph: Christopher Lehault

The Young Buck combines semi-dry sparking cider and ginger beer for a cocktail that is full of flavor but light in alcohol. You will most likely need some trial and error to find your favorite ginger beer—we're big fans of Fever Tree and Reed's Premium as well as Great Uncle Cornelius' Finest Spiced Ginger. (For more recommendations and which ones to skip, check out ourginger beer taste test.)

Recipe Facts

Active:10 mins
Total:10 mins
Serves:1 serving

Rate & Comment

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  • For the Hibiscus Simple Syrup
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 ounce dried hibiscus flowers
  • For the Cocktail
  • ice
  • 3 ounces ginger beer
  • 6 ounces semi-dry sparkling cider
  • 1 tablespoon hibiscus simple syrup (recipe below)
  • dried hibiscus flower for garnish

Directions

  1. To make the hibiscus simple syrup, combine the sugar, water, and hibiscus flowers in a small pan. Turn heat to medium and stir until sugar is fully dissolved and mixture has reduced slightly, five to seven minutes. Remove from heat, strain to remove hibiscus, and let cool. (Can be bottled and refrigerated up to 3 weeks.)

  2. To make the cocktail, fill a pilsner glass with ice. Add ginger beer to the glass. Slowly pour cider on top of ginger beer. There should be a nice separation between the ginger beer and the cider. Drizzle the hibiscus simple syrup on top of the cider. Garnish with a dried hibiscus flower and serve immediately.

Special equipment

pilsner glass

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