Beer Cocktail Recipes from the Pros

Photographer: Steve Kale

Taking Hoptails to the next level…

 

BeerCocktails0714-2It’s the summer of the beer cocktail, and we’ve tapped two local award-winning bartenders for their take on the new drinking trend.

We asked 2013 Iron Mixologist winner Chris Chamberlain and 2013 GQ magazine and Bombay Sapphire Most Imaginative Bartender finalist Steve Wood to school us on just how to make our beer and liquor play nice. (Extra points were given for featuring brews from the region.)

 

Chris Chamberlain’s “Pineapple Cogs”

You will need:

• One-and-a-half ounces of Jack Daniel’s Tennessee Fire
• Three-quarter ounces of brown sugar vanilla bean syrup (50/50 brown sugar and water boiled together with a vanilla bean – allow to cool – store in fridge)
• Half-ounce of fresh lemon juice
• Bar spoon of grilled pineapple puree

Add the above ingredients into a cocktail shaker filled with ice. Shake vigorously, then double strain into a tall pilsner glass. Fill glass with Spring House Brewing Company’s Robot Surf Factory Pineapple Pale Ale. Garnish with a small slice of grilled pineapple and pineapple leaf.

Steve Wood’s “Hop Hogroni”

You will need:

• One-ounce of Bluecoat Gin
• Half-ounce of Campari
• Half-ounce of amaretto
• Half-ounce of dry vermouth
• Quarter-ounce of lemon juice

Add the above ingredients into a cocktail shaker filled with ice. Shake vigorously, then double strain into a cocktail glass. Top the drink with two ounces of Lancaster Brewing Company’s Hop Hog. Garnish with a slice of lemon.

Steve Wood’s “Dark Persuasion”

You will need:

• One-and-a half ounces of Buffalo Trace bourbon
• Three-quarter ounces of sour cherry vanilla syrup. (Combine 1 cup water, 3/4 cup cane sugar, 1 cup pitted cherries, and 1 vanilla bean. Heat until sugar dissolves. Smash the cherries using a potato masher. Strain through a fine mesh strainer. Allow to cool to room temperature, bottle and refrigerate.)

Add the ingredients into a cocktail shaker filled with ice. Shake vigorously, then double strain into a tulip glass. Fill glass with Liquid Hero Adam’s Stout. Garnish with bourbon vanilla cocktail cherries and seven drops of Bittermens Xocolatl Mole Bitters.

Steve Wood’s “The Set Sail”

You will need:

• Three-quarter ounces of blood orange juice
• Half-ounce of St. Germaine Liqueur
• Quarter-ounce of Aperol

Add the above ingredients into a cocktail shaker filled with ice. Shake vigorously, then double strain into a champagne flute. Fill glass with equal parts Tröegs Perpetual IPA and champagne. Garnish with a swath of lemon and seven drops of Bittermens Hopped Grapefruit Bitters.

Making these hoptails at home?

Tell us in the comments below about your favorite combinations, or send us a photo of your creations on Facebook, Twitter or Instagram with the #flyhoptails hashtag.


 

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Posted in Articles, Craft Corner, Harrisburg, Lancaster, Out & About, Out & About – Harrisburg, Out & About – Lancaster, Out & About – York, The Mix, York

Mike Andrelczyk is a features editor for Fly Magazine. He is a graduate of Penn State University and currently lives with his wife Stacey in Strasburg. Interests include tennis, playing bad guitar, poetry (poems have appeared in Modern Haiku, The Inquisitive Eater and other journals) and oneirology – the study of dreams – mostly in the form of afternoon naps. His name appears in the title screen of Major League 2.

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