Tuesday, February 26, 2013

the detroiter

3/4 oz Laird's Bonded Apple Brandy
3/4 oz Cynar
3/4 oz Honey Syrup (1:1)
3/4 oz Lemon Juice
1 oz Stone IPA Beer (Southern Tier 2x IPA)

Dry shake to de-gas the beer. Shake with ice and strain into a cocktail glass containing another 1 oz of IPA. Garnish with a grapefruit twist.

A few Saturdays ago, I decided to make a recipe from 320 Main that I had spotted on the web (most likely from something Rumdood posted on Facebook or Twitter) called the Detroiter. The recipe is Jason Schiffer's follow up to the Michigander that I enjoyed a little over a year ago. To that set of ingredients, he added pine notes and carbonation via an IPA beer. I later found the recipe again on 320 Main's blog which provided additional information about the recipe's genesis; Jason tinkered with the Michigander recipe to further his thoughts about his home state, autumn leaves, and warm fireplaces.
jason schiffer 320 main detroiter
The grapefruit twist joined the sweet floral notes of the honey. A carbonated apple, lemon, and honey sip gave way to the Cynar-grapefruity hops combination on the swallow and a honey finish. Indeed, even though I used a different IPA, the grapefruit twist and the beer's hops made for fine bookends on the drink.

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