Calibogus

One of many ale-based proto-cocktails popular in eighteenth-century American taverns, I like to think of the Calibogus as the piney cousin of the Rattle-skull. The original Calibogus would have been a simple mixture of rum and spruce ale (a popular antiscorbutic for sailors), possibly flavored with lime juice and a sweetener like molasses. I decided to adapt this recipe by using ubiquitous, hoppy IPA for the ale component and an apple brandy base because it marries nicely with the ale and citrus.

INGREDIENTS

1½ oz. apple brandy
½ oz. lime juice
½ oz. grapefruit juice
¾ oz. ginger-molasses syrup
6 oz. IPA

Garnish: candied ginger on a pick

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ABV LEVEL

Combine apple brandy, citrus, and ginger-molasses syrup in a 10-oz. beer or highball glass. Stir briefly. Top with 6 oz. IPA. Gently stir to incorporate. Garnish with a piece of candied ginger on a cocktail pick.