• 45 ml apple brandy
  • 30 ml Pimm’s No. 1
  • 15 ml  lemon juice
  • 5 ml simple syrup
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud’s bitters
  • Ginger beer (to top)
  • Garnish: lemon half-wheel

Add all ingredients except the ginger beer into a shaker with ice and shake until well-chilled. Strain into a highball glass filled with fresh ice. Top with the ginger beer. Garnish with a lemon half-wheel.


The drink (Forbidden sour) comes from bartending veteran and beverage consultant Eben Freeman, who has worked behind the stick and created menus for restaurants and bars in New York and around the globe.