The 3 Best Beer Cocktails in NYC
N. 38 Special by Jeff Bell at PDT
113 St. Mark's Pl.
New York, NY
(212) 614-0386
pdtnyc.com
1 oz. Partida Reposado Tequila
5 oz. Ommegang Witte
.5 oz. Amaro Averna
.5 oz. lemon juice
.5 oz. grapefruit juice
.25 oz. Valentina Hot Sauce
Build in a Kosher salt and spice-rimmed Pilsner glass filled with ice.
Stout & Stormy at Goat Town
511 E. 5th St.
New York, NY
(212) 687-3641
goattownnyc.com
¾ oz. lime juice
1 oz. ginger syrup (sugar syrup infused with grated ginger)
Keegan Mother's Milk Stout
Shake lime juice and ginger syrup together and strain into a pint glass with ice. Slowly pour a float of Mother's Milk Stout on top to create three layers (lime and ginger, beer and foam). Garnish with a lime wedge.
Radler by Katie Stipe at Vandaag
103 2nd Ave.
New York, NY
(212) 253-0470
vandaagnyc.com
6 oz. Blanche de Bruxelles, or other Belgian witbier, chilled
3/4 oz. pineapple-infused aquavit (see below)
3/4 oz. lime juice
1/2 oz. ginger syrup (see below)
Pour beer over 1–2 large ice cubes into a pilsner glass. In cocktail shaker combine remaining ingredients and shake with ice cubes. Slowly strain into the glass and gently stir to combine. Garnish with a lime wedge.
For the pineapple-infused aquavit:
Peel and core 1/2 of a ripe pineapple and cut into 2-inch chunks. Combine pineapple and 1 750-ml bottle of aquavit in a large glass jar and cover. Infuse for 4 days, shaking once daily. Strain through a chinois strainer and press on the fruit to extract juices. Funnel the infused aquavit through two layers of cheesecloth into a clean glass bottle. Will keep refrigerated for up to 2 weeks.
For the ginger syrup:
Run a 4-inch piece of fresh ginger root through a juice extractor, or chop into slices and push through a clean garlic press. Measure volume of juice and pour into a blender. For every 1 oz. of ginger juice add 1/4 cup of superfine sugar. Blend until sugar has completely dissolved. Pour into a clean glass bottle and keep refrigerated for up to 2 weeks.
