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Fall Ginger Smash

John Kernick © 2010

Servings: 1

This fall version of the Ginger Smash has been with us for years, but it truly came together with the addition of allspice dram, a highly bitter and aromatized liqueur. It contrasts two of our favorite ingredients, pears and ginger. Gin mixes very well with pears because it helps open up the subtle aromas that these pome fruits are prized for. Green Bartlett pears are our choice in this cocktail because of their tartness and solid nature. Feel free to try whatever pear you can find in the peak of its season.


  • 2 thin slices fresh ginger
  • 5 thin slices Bartlett pear
  • 1 tsp. superfine sugar
  • 1-1/2 fl. oz. Plymouth gin
  • 1-1/2 fl. oz. Berentzen Apfelkorn apple liqueur
  • 3/4 fl. oz. freshly squeezed lemon juice
  • 1 dash St. Elizabeth allspice dram


  • Muddle the ginger, pear, and sugar in the bottom of a mixing glass. Add the gin, apple liqueur, juice, and allspice dram and add enough large cold ice cubes to fill a rocks glass. Cover and shake hard but briefly. Pour unstrained into a rocks glass and serve.


Reprinted with permission from Speakeasy: Classic Cocktails Reimagined, from New York’s Employees Only Bar by Jason Kosmas & Dushan Zaric, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.


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  • ToqueOnFire | 11/01/2014

    Now my favorite fall cocktail! I love apples and ginger so this was full of potential from the start. Had to call around a bit to find the Apfelkorn liqueur. Boy, is that ever yummy to sip straight! Never did find the St. Elizabeth allspice dram, but did find a recipe for same on the web. It takes about 2 weeks to make using very simple ingredients. I agree with the authors that the allspice dram really makes it special. I mixed a few using regular bitters and it wasn't as good. Thank you Fine Cooking for introducing me to delicious drinks as well as food.

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