Hello, everyone. It is the last day before our holiday hiatus, so we thought we’d end on a high note. As you probably know, this has been beer week, and we’re pleased to wrap up with what were, for me, the highlights of the week, which created when we couldn’t decide which direction to take an IPA-based libation.
My first intuition was to play off the bitter notes in the IPA with a bitter liqueur, and I selected Cynar for that role, because I thought that the bitterness of hops would be similar to the bitterness of the artichoke. And indeed, it was a pleasing combination. I also know that gin pairs well with Cynar, and further expected harmony between gin’s botanicals and the herbal qualities of India Pale Ale. We soured it with some lime, but then all the bitter and sour required balance.
I had intended to use simple syrup, but sometimes when drinks are flying left and right (metaphorically), and you realize you’re out of simple syrup, you let it overcook and it starts to caramelize. This is the second time I have accidentally done this since starting the blog; the first time was in production of our Banana Julep . In this case, we decided to go ahead and use the caramelized syrup anyway, and it worked even better than simple syrup would have, in my opinion.
1 cup water
1 cup sugar
bring to a rolling boil for ~ten minutes. Kill the heat, and fortify with 1 oz of 151 proof rum.
East Indies Highball
2 oz Gin (Beefeater)
.5 oz Caramelized Syrup (above)
.5 oz Cynar
2/3 oz Lime
2 oz IPA (Ninkasi Total Domination)
Shake all except beer and then double-strain over fresh ice. Garnish with a scored lime wedge.
This was an herbal drink, effervescent, bitter, with a counterpoint of caramelized sugar. My favorite of the week. I do not have an exact beer template for you, but my general approach is to formulate a drink that tastes good on its own, and that I think will taste good with a particular beer, and then top that drink with beer.
I am of the opinion that mixing wine, including aromatized wine, with beer, would be in poor taste. That means that the base of your beer drink should be sour or succulent, or maybe driven by liqueur. I have greatly enjoyed beer drinks that use viscous, jammy preparations of fruit, including purees as well as actual jams. Beer is already thick, so it works well to fortify that with something pulpy.
If I had to give you a formula, it would look like:
1.5 oz base spirit
1 oz Fresh juice or .75 oz Fruit Puree
.75 oz Liqueur or Syrup
Dash of Bitters
Shake and strain over ice, and top with 3 oz beer
But you’ll notice that maybe none of our drinks conform to that exact template. It’s all about taste and iteration, and balancing the individual flavors against each other. Beers are complex on their own, and getting them to taste right with other ingredients is nuanced. You cannot even rely on any one IPA to taste exactly like another; one might have more of a grapefruit flavor, and another might taste more like pine. That’s why you have to know your ingredients.
1.5 oz Dark Rum (Doorly’s)
.75 oz Falernum
.25 oz Lime Juice
Dash of Orange Bitters (Scrappy’s Seville)
2 oz ipa (Ninkasi Total Domination)
Shake all but beer and double-strain into a goblet. Top with IPA.
For our second variation, and more on a lark than anything else, we wanted to try the IPA with rum and falernum. There was no deep thought behind this choice, but sometimes, the best drinks are extemporaneous. By now, I think we are all familiar with the combination of rum, falernum, and lime. It’s hard to screw that up. We kept the lime short and let the IPA do most of the balancing against the sweeter ingredients. It worked like a charm.
Thanks for reading, and we’ll see you next year!