Make the apple ginger syrup: roughly chop one red apple and the fresh, peeled ginger; add to a pot with 1 cup of water and ½ cup of sugar. Bring to a boil and then reduce to a simmer for 15-20 minutes. Strain the syrup into a container and discard the ginger and apple pieces. Chill until ready to use.

In a cocktail shaker filled with ice, combine the bourbon, beet juice, freshly squeezed orange juice and chilled apple ginger syrup. Shake well and strain into a rocks glass filled with ice, top with a splash of ginger beer and garnish with orange peel.