Jack and the Beanstalk

Start your evening with a refreshing Aperol cocktail

All month long, we're celebrating the people, places, dishes and traditions that make the South so special. Come take a seat at our table.

Brooks Reitz of Saint Alban and Leon's Oyster Shop in Charleston loves Ryan Casey's bright orange-colored cocktail made with gin, grapefruit juice and tonic (first concocted by Casey while he was at FIG). It's the Aperol, the spirit made with a variety of herbs and roots, that gives this cocktail its unique taste.

To learn more, read "Stirred by the South."

Recipe adapted from Ryan Casey, Charleston, SC

Jack And The Beanstalk
5 from 38 ratings
Learn how to make a Jack and the Beanstalk, a gin and Aperol cocktail from Ryan Casey of Charleston's FIG.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
  • 1½ ounces gin
  • ¾ ounce Aperol
  • ¼ ounce fresh grapefruit juice
  • Ice
  • ¼ ounce Jack Rudy Small Batch Tonic
  • Orange twist, for garnish
Directions
  1. In a cocktail shaker, combine the gin, Aperol and grapefruit juice. Fill the shaker with ice. Shake vigorously until well chilled. Strain into a chilled coupe, top with tonic, garnish with an orange twist and serve.
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