A winter-spiced highball from Alec Bales of Atlanta’s Ticonderoga Club that drinks like a hybrid spiced cider/Dark n Stormy 🍎 The bonded apple brandy lends some oomph and fruit flavor that works nicely with the ginger bite from the syrup and ginger beer and the tart lime juice. A splash of Cynar lends a bittersweet touch and the bitters add some spice and hibiscus notes 1.25 oz Bonded Apple Brandy (Laird’s) .75 oz Fresh Lime Juice .25 oz Cynar (Italian Amaro with medium bittersweet notes) .25 oz Ginger Syrup (juice one knob of ginger and measure yield; add 2 volumes of granulated sugar to one volume of ginger juice; blend until dissolved) 1 dash Angostura 1 dash Bittercube Jamaican #2 Bitters (Hibiscus and grapefruit zest) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Top with 1.5 oz ginger beer and garnish with the expressed oils from an orange twist (discard the twist)