David Delaney, mixologist at The Citizen Wine Bar in Worcester, MA, concocted this recipe as a way to show how old and new ingredients (even beer!) can come together harmoniously. He submitted his recipe to the editors of Imbibe Magazine and won the 2011 Imbibe Cover Cocktail Contest.
I’ve yet to see a beer cocktail quite like this one. I cannot wait to give it a taste.
1½ oz rye whiskey
¾ oz Earl Grey-infused Pineau des Charentes (recipe below)
½ oz rosemary-pineapple shrub (recipe below)
½ oz fresh lemon juice
2 dashes Angostura orange bitters
2 oz IPA
Pineapple slice and rosemary sprig, for garnish
Tea-infused Pineau des Charentes
Soak 1 Early Grey teabag in half a 750ml bottle of Pineau for 1½ hours.
Slice a small pineapple, place slices in a jar and cover with cider vinegar. Infuse for 4 days, being sure to shake once per day. Filter through cheesecloth and bring 6 oz of the pineapple vinegar, with 5 oz of bar sugar, to a boil in a saucepan. Once sugar has dissolved, skim off the top layer and add 1 sprig of fresh rosemary. Boil 10 more minutes and remove from heat. Filer and cool shrub before bottling.
[techtags:BEER COCKTAIL, IMBIBE MAGAZINE, DRINK RECIPES, COCKTAIL RECIPES]