Gran Inka: A Brand Spankin’ New Beer Cocktail

In reviewing beer and cocktail news over the week, I happened upon an article on touting new beer cocktails that simply blow the standard shandy clear out of the water. The recipe for Gran Inka really caught my interest, so I decided to share it with you. It’s got such an interesting flavor combination that I’ve absolutely got to try it.

Gran Inka

¾ oz hot pepper-infused pisco (see below)
¼ oz ginger liqueur
1 dash grapefruit bitters
4 oz amber ale
Lemon twist, for garnish

Fill a mixing glass about ¾ of the way with ice and add pisco, ginger liqueur and bitters. Stir well, until cold. Slowly add cold beer and stir for about 10 seconds. Strain into a pilsner glass and top off with more beer, if necessary. Slide your lemon twist over the rim of the glass, garnish and enjoy.

To create hot pepper-infused pisco:

Add 3 or 4 sliced of jalapeno or serrano peppers, with seeds, to a 750ml bottle of pisco. Let stand at room temperature for at least 3 days (the longer it stands, the spicier it will be).


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