Feldon
caveat brasiator
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The New York Times has a article on beer cocktails including several recipes. No doubt not to everyone's taste but interesting nonetheless.
https://cooking.nytimes.com/68861692/21056-8-ways-to-upgrade-your-beer-to-a-cocktail?contentCollection=smarter-living&hp&action=click&pgtype=Homepage&clickSource=story-heading&module=second-column-region®ion=top-news&WT.nav=top-news
If anything, the beer cocktail idea might be a good use for beer that maybe didn’t turn out as planned (eg. too bitter, too low ABV, too dark or light etc), but still good to use as a mixer. The ‘Jardin Fresca’ with its chilli addition seems good for this.
(Note: if you are frequent unsubscibed reader of the NY Times website you may have trouble accessing the story. I might be wrong, but I think they have a limit of 20 or so hits per month for free, after that you get a pop-up asking you to subscibe).
‘Jardin Fresca’
by Robert Simonson
"As advertised, there’s quite a bit of the garden in this drink: elderflowers from the St. Germain; artichoke, rhubarb and other flavors from the Cynar; as well jalapeño, celery and cucumber. The celery bitters hit your nose and taste buds first, while the pepper-infused tequila leaves you with a pleasant, lasting kick. The cocktail is easy to drink, but never dull.
Ingredients
1 ounce jalapeño-infused blanco tequila (see notes)
½ ounce Cynar
½ ounce St. Germain
½ ounce fresh lemon juice
½ ounce simple syrup (see notes)
2 cucumber slices
1 dash celery bitters
Salt
4 ounces Victoria beer
Preparation
In a cocktail shaker three-quarters filled with ice, combine all ingredients except the salt and beer. Shake until chilled, about 30 seconds. Moisten the rim of a 12-ounce highball or pilsner glass with salt, and fill with 2 sizable ice cubes. Strain contents of mixing glass into salted glass. Top with beer. Stir briefly with a bar spoon to integrate ingredients.
Tips
To make jalapeño-infused tequila, combine 1 pint blanco tequila with only the white membranes and seeds of 1 jalapeño pepper, and let sit for 10 to 20 minutes, or until it is mildly hot. Strain liquid and store in a glass container.
To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)"
https://cooking.nytimes.com/68861692/21056-8-ways-to-upgrade-your-beer-to-a-cocktail?contentCollection=smarter-living&hp&action=click&pgtype=Homepage&clickSource=story-heading&module=second-column-region®ion=top-news&WT.nav=top-news
If anything, the beer cocktail idea might be a good use for beer that maybe didn’t turn out as planned (eg. too bitter, too low ABV, too dark or light etc), but still good to use as a mixer. The ‘Jardin Fresca’ with its chilli addition seems good for this.
(Note: if you are frequent unsubscibed reader of the NY Times website you may have trouble accessing the story. I might be wrong, but I think they have a limit of 20 or so hits per month for free, after that you get a pop-up asking you to subscibe).
‘Jardin Fresca’
by Robert Simonson
"As advertised, there’s quite a bit of the garden in this drink: elderflowers from the St. Germain; artichoke, rhubarb and other flavors from the Cynar; as well jalapeño, celery and cucumber. The celery bitters hit your nose and taste buds first, while the pepper-infused tequila leaves you with a pleasant, lasting kick. The cocktail is easy to drink, but never dull.
Ingredients
1 ounce jalapeño-infused blanco tequila (see notes)
½ ounce Cynar
½ ounce St. Germain
½ ounce fresh lemon juice
½ ounce simple syrup (see notes)
2 cucumber slices
1 dash celery bitters
Salt
4 ounces Victoria beer
Preparation
In a cocktail shaker three-quarters filled with ice, combine all ingredients except the salt and beer. Shake until chilled, about 30 seconds. Moisten the rim of a 12-ounce highball or pilsner glass with salt, and fill with 2 sizable ice cubes. Strain contents of mixing glass into salted glass. Top with beer. Stir briefly with a bar spoon to integrate ingredients.
Tips
To make jalapeño-infused tequila, combine 1 pint blanco tequila with only the white membranes and seeds of 1 jalapeño pepper, and let sit for 10 to 20 minutes, or until it is mildly hot. Strain liquid and store in a glass container.
To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)"
