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Drink This: Beer Cocktails

(Left to right: The Brady Brunch, Thyme Is On Our Side, The Brooklyn Squall, Pearallel Lines)

In the not too distant past, I was asked to participate in the “Beer Cocktail Brunch Off” at the East Village establishment Jimmy’s No. 43. I can’t say I was particularly thrilled at this prospect. Every beer cocktail I had ever had was not very good. Beer is so delicious on its own! Why mask the awesome flavor of beer with juices and syrups? I’ve always been a sucker for a challenge though, so I accepted.

With the help of my dear friend, the distiller & zineman Chris Elford, we spent a day slaving over a juicer, jiggers, and quite a few bottles of beer. Our entry to the Brunch Off, “The Brooklyn Squall” (a variation on a Dark & Stormy), didn’t win, but we came up with four recipes that made us both begrudgingly admit beer cocktails can be quite tasty.

The Brady Brunch
2 oz Marmalade syrup (1/2 oz OJ, 1 oz grapefruit juice, 2 teaspoon marmalade)
3 oz Brooklyn EIPA (or another English style IPA)
Garnish with an orange twist 

Thyme Is On Our Side
Rosemary & Thyme Tea (Boil 1 cup of water, add 3 springs of rosemary & 2 springs of thyme. Steep for 5 minutes)
Add 1 oz tea to 1 oz fig jam
Add 2 oz fig syrup to 8 oz Brooklyn Winter Ale (or another Scotch Ale)
Garnish with a spring of thyme

The Brooklyn Squall
1 oz ginger syrup
1 oz fresh lime juice
4 oz Brooklyn Brown Ale (or another Brown Ale)
1 oz Brooklyn Black Chocolate Stout to top (there is no substitute)
Garnish with candied ginger 

Pearallel Lines
Poach pears in 24 oz apple juice, 1 tablespoon apple cider vinegar, 2 tablespoons agave & 3 dashes of liquid smoke for 20 minutes
Puree pears with 4 oz of poaching liquid – strain
Add 2 oz pear juice to 8 oz Brooklyn Black Chocolate Stout
4 dashes tiki bitters 

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