recipe by Jacob Grier | featured photo by David L. Reamer
Portland bartender and author of Cocktails on Tap: The Art of Mixing Spirits and Beer, Jacob Grier recommends his recipe for a refreshing beer cocktail.
1 quart ale (Deschutes Brewery’s Jubelale recommended)
2 ounces fresh lemon juice
2 ounces Capillaire syrup*
2 ounces brandy
2 ounces dry white wine
Peel of 1 lemon, cut into wide swaths
Freshly grated nutmeg, for garnish
Combine all ingredients in a punch bowl, finishing with a generous grating of nutmeg. Slip a large block of ice into the bowl and ladle the punch into tumblers or punch glasses, or serve it over large cubes in individual glasses. Serves six to eight.
*Capillaire syrup
2 cups sugar
1 cup water
1/8 teaspoon orange flower water
Combine the sugar and water in a pot over medium heat and stir until the sugar has dissolved. Stir in the orange flower water, transfer the syrup to a bottle, seal and refrigerate. It should keep for several weeks.
Visiting one of Washington's zen wonders and its collegiate neighbor written by Kevin Max After years of hearing about the…
Union County is a mix of rugged beauty, farmland hospitality and a few surprises written by Catie Joyce-Bulay OF OREGON'S…
In this Beerlandia podcast, we find the out-of-the-way Wolves & People Farmhouse Brewery in Newberg and taste the hazelnut and…
interview by Sheila Miller Kim Cooper Findling and her daughter, 14-year-old Libby Findling, seem to have pulled off a near-impossible…