Friday, July 16, 2010

malted 24 shrubb

1 1/3 oz Beefeater 24 Gin
2/3 oz Raspberry Shrub
1/2 oz Lime Juice
1/2 oz Honey

Shake with ice and strain into a rocks glass. Top with ~4 oz of Peak Organic Nut Brown Ale.

Andrea and I made our way down to Russell House Tavern on Tuesday night for their Beefeater 24 industry event. Two special B24 cocktails were on the menu -- the Malted 24 Shrubb created by Corey Bunnewith and the Mad Jack invented by Aaron Butler. For our first round, I started with the former and Andrea with the latter. Corey showed off his culinary training and expertise by combining raspberries, sugar, sweet verjus, and a variety of spice elements to make his raspberry shrub. A more basic shrub recipe can be found here.
The sip was a dry berry and lime flavor that was crisp from the citrus, verjus, and hops; strangely, the drink was sweeter on the swallow. Besides the hops, the beer contributed a rich malt flavor and some effervescence from the carbonation. Moreover, the verjus and beer flavors made for a delicious combination.

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