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Garnish: lemon half-wheel
Add the Laird’s apple brandy, Pimm’s No. 1, lemon juice, simple syrup, Angostura bitters and Peychaud’s bitters 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.