In reviewing beer and cocktail news over the week, I happened upon an article on chicagotribune.com 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.
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).
[techtags:BEER COCKTAIL, BEER COCKTAILS, GRAN INKA, DRINK RECIPES]