3/4 oz Ginger Syrup (Ginger People)
1/2 oz Lime Juice
4 oz Full-flavored Medium-bodied Beer (Ithaca's Cascazilla)
Shake all but beer with ice and strain into a highball glass filled with fresh ice. Top with beer and garnish with a lime wedge.
Last Monday, I made myself a drink I spotted in an article in Tasting Table about drinks being served around New York City. The Port of Funchal was created by Kelly Slagle, a bartender at Terroir Tribeca, and it seemed like an intriguing punch-like highball. The drink is named after the Port of Funchal on the Portuguese island of Madeira, and Kelly wondered what sailors back in the day would have created to drink when their ship stopped there.