Upset the Applecart

Ginger syrup, applejack, and chai come together in perfect harmony to make this autumnal cocktail from the iconic Union Square Cafe in New York City. It’s sweet, spicy, a little smoky, and just the right amount of boozy — what else could you ask for from a fall-friendly drink? — Oset Babür-Winter

Frequently asked questions

How do I make ginger syrup?

To make ginger syrup, combine 1/2 cup grated ginger, 1/2 cup sugar, and 1 1/2 cups water. Bring to a boil, then simmer over low heat for 5 minutes, or until reduced to about 1 3/4 cups. Strain, let cool and refrigerate for up to 5 days.

What is Laird’s Applejack?

Founded in Scobeyville, New Jersey, Laird’s is America’s oldest licensed distillery, turning apples into booze since 1780. (And we mean oldest licensed: they hold Distilling License No. 1 from the Department of the Treasury.) True story: George Washington once asked founder Robert Laird for his “cyder spirits” recipe.

Laird’s apple brandy, at 100 proof, is made entirely from apples. What you’re more likely to find in your store is the 80 proof applejack, which contains apple brandy and neutral grain spirits, too. We prefer the bonded, but they’re both worth getting to know. With the weight of a whiskey but a distinct apple taste, applejack is ideal for mixing. 

What is chai?

With a few exceptions, the base of chai is a black tea. There are many variations of black tea, but Assam is the most common in chai, as it has a strong, full-bodied flavor. 

How do I make chai?

There are a couple different schools of thought on the best methods for making chai. The basic process involves boiling water, tea, milk, sweetener and spices, bringing the chai to a simmer, and straining it.