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."
Jack and the BeanstalkRecipe adapted from Ryan Casey, Charleston, SC
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
1½ ounces gin
¾ ounce Aperol
¼ ounce fresh grapefruit juice
¼ ounce Jack Rudy Small Batch Tonic
Orange twist, for garnish
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.
Oysters and Grits with Roasted Tomatoes →
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