Detroiter
Saved by 40 People
About this Cocktail

320 Main, Seal Beach, (2012)

Good-tasting beer cocktails understand that beer is already a finished product, then look to enhance and support what’s already there. Same goes for champagne, sherry… hell, even good-quality sipping spirits don’t need an assist from citrus, sugar, or whatnot. But when balanced thoughtfully, beer cocktails work great. On paper, it doesn’t sound like it will work… but take that first sip and you’ll get it. A balancing act of bitter, sweet, and just enough tartness evoke the fall flavors of apple and spice without tipping into the obvious Pumpkin Spice Latte category.

The grapefruit twist garnish is essential – its mix of bitter, sweet, and tart echoes what’s going on in the glass and helps it all make sense. To hit the right notes in this drink, look for a good-quality IPA like Ballast Point’s Sculpin, Russian River’s Blind Pig, AleSmith IPA, or if you really like a blast of hops, Stone’s Double Dry Hopped.

Ingredients:
  • 1 oz Cynar
  • 2 oz beer (India Pale Ale)
  • 3/4 oz applejack (Laird's bonded apple brandy)
  • 3/4 oz lemon juice
  • 3/4 oz honey syrup
Preparation:

In an empty shaker, add:
1 oz Cynar
1 oz beer (India Pale Ale)
3/4 oz applejack
3/4 oz lemon juice
3/4 oz honey syrup
Dry shake briefly to blend and release some carbonation from the beer. Add ice and shake again to chill. Double-strain (to catch small bits of ice and citrus pulp) into a rocks glass over ice cubes. Add an extra:
1 oz beer (India Pale Ale)
Stir to blend. Pinch a grapefruit twist over the drink to express oils onto its surface, then lightly brush the twist around the glass exterior. Garnish with the twist.

You’ll just have to drink the leftover beer, darn the luck.

1 Comments
  • Tim Schondelmayer
    Thanks Dave! Great drink. I added a couple drops of Bittermens Hopped Grapefruit bitters because it seemed like a perfect drink for them...

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