Placebo Effect Recipe

Preheat the oven to 400°F (200°C). Place the cored and quartered apple on a sheet pan, cut side up. Sprinkle the apple pieces with the 1/4 cup granulated sugar so they’re lightly coated.

Roast the apple in the oven for 20–25 minutes, until the flesh is soft and caramelized at the edges. Remove and let cool slightly.

Transfer the roasted apple to a small saucepan. Add 1/4 cup water and simmer over medium-low heat for 5 minutes, mashing the apple to release juices and dissolve remaining sugar.

Remove from heat, add 1/2 tsp lemon zest, and let steep 5 minutes. Strain the mixture through a fine mesh sieve or cheesecloth, pressing to extract liquid. Discard solids. Cool the syrup; this yields about 3–4 oz. Use 1/2 oz per cocktail.

Prepare the glass

Fill a Collins or highball glass with ice to chill while you mix the drink.

In a cocktail shaker, combine 2 oz apple brandy, 0.75 oz fresh lemon juice, 0.5 oz roasted apple syrup, 0.25 oz brown sugar syrup, and 0.25 oz fresh ginger juice (or ginger syrup). If using bitters, add 2 dashes.

Add ice to the shaker and shake vigorously for 10–12 seconds to chill and dilute slightly.

Discard ice from the chilled glass and fill it with fresh ice (crushed or cubes). Strain the shaken cocktail into the glass.

Top with about 3 oz chilled ginger beer, gently stir once or twice to combine. Taste and adjust: add another 0.25 oz brown sugar syrup if you prefer sweeter, or a splash more lemon if brighter acidity is desired.

Garnish with a thin apple slice or dehydrated apple wheel and a piece of candied ginger on a pick. Add a small sprig of mint if using.

Serve immediately with a straw or stirring spoon.