1 1/2 oz Linie aquavit
1 oz IPA
1 oz lime juice
1/2 oz falernum
2 dashes Angostura bitters
mint sprigs, for garnish
Shake all ingredients with ice, strain into an ice-filled rocks glass, and garnish with sprigs of mint.
3/4-1 oz kummel
12-16 oz Berliner weisse
Pour kummel in glass and top with the beer.
Featured in Cocktails on Tap: The Art of Mixing Spirits and Beer.
2 oz Clear Creek McCarthy’s Single Malt Whiskey
1 barspoon Imperial Russian Stout syrup
1 dash Angostura bitters
1 dash chocolate bitters (Bittered Sling Malagasey Chocolate)
grapefruit peel, for garnish
Stir over ice and pour into a rocks glass with a big ice cube (laser etching optional). Garnish with the grapefruit peel.
For the stout syrup:
1 22 oz bottle Imperial Stout (Widmer KGB)
44 oz cane sugar
Combine in a pan and stir over low to medium heat until the sugar is dissolved, taking care that it doesn’t spill over. Let cool and skim any foam, then bottle and refrigerate. You should feel free to scale down the recipe and drink the remaining beer.
Created with Michael Lorberbaum for Widmer Brothers brewing at Multnomah Whiskey Library.
1 oz Krogstad Gamle aquavit
1 oz amaretto liqueur
1 oz lemon juice
1 teaspoon rich simple syrup
1/2 oz egg white
lemon twist, cherry, or star anise for garnish
Combine all ingredients in a shaker and give it a dry shake to aerate. Add ice and shake again. Strain into an ice-filled rocks glass and garnish.
Created for Nordic Night at Fenrir in Portland, Oregon, as part of Aquavit Week 2014.
1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish
Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.
Recipe by Jordan Felix for the Multnomah Whiskey Library. Photo by Paul Willenberg. More details here.
30 oz orange juice
4 oz lemon juice
3 oz Fernet-Branca
1 1/2 oz ginger juice*
6 oz superfine sugar
Whisk ingredients in a bowl, spin in an ice cream maker, and put in freezer until frozen.
This recipe is adapted from one developed with Jake Martin at Carlyle back in 2009.
* I don’t actually juice ginger for this. I just blend chopped ginger with a little water and push it through a strainer.
1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer
Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.
2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded
Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.