Bitter Giuseppe

  • 2 oz Cynar
  • 1 oz Sweet Vermouth
  • .25 oz Lemon Juice
  • 6 dashes Orange Bitters

Garnish:  Lemon Peel

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a rocks glass over ice.  Garnish with a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Stephen Cole of Barrelhouse Flat in Chicago.

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Cocky Rooster

  • 1 oz Lime Juice 
  • Several generous squeezes of Sriracha
  • 3 dashes Maggi Sauce
  • 2 Jalapeño Slices
  • 1 bottle “33” Export beer (or other light lager)

Garnish:  Kosher Salt and Lime Wedge

Glass:  Pint

Tools:  Bar Spoon

Preparation:  Rub the rim of a pint glass with lime wedge, then coat the rim in kosher salt.  Fill the glass with ice and add lime juice, Sriracha,Maggi, and jalapeño.  Add beer and garnish with a lime wedge.  Stir gently with a bar spoon if desired.

This is a recipe from GQ Magazine and is attributed to Tuan Bui of An Choi restaurant in New York City.  It is a Vietnamese/Thai spin on the classic Mexican drink, the Michelada.

Blue-Law Fizz

  • 1 pint Blueberries
  • 1 750 ml bottle Peche Lambic Beer (try Lindemans or substitute Framboise Lambic)
  • 1 750 ml bottle Dry Prosecco
  • 10 dashes Angostura Bitters
  • 1 cup Seltzer
  • .5 cup (or to taste) Honey Syrup
  • .5 cup (or to taste) freshly squeezed Lemon Juice
  • 4 peaches, thinly sliced
  • 4 lemons sliced into wheels

Garnish:  Peach Slice and Blueberries

Glass:  Collins

Tools:  Large Bowl or Pitcher, Muddler, Bar Spoon

Preparation:  In a large bowl or pitcher, gently press the blueberries until they split.  Add lambic beer, prosecco, bitters, and seltzer.  Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness.  Add peached and lemons.  Serve in ice-filled collins glass or cups, making sure that each serving is alloted some of the fruit

This is a recipe from In Style Magazine and is attributed to Jason Stevens of Bar Congress in Austin.  The recipe serves 8-10 with leftovers.  It also recommends an option to create ice cubes with freshly steeped and cooled ginger tea