Crafted at Chapel Tavern in Reno, Nev.
Tahoe Mountain Brewing Company in Truckee, Calif., offers a plethora of interesting, distinctive beers and Chapel Tavern is lucky enough to have them right in our backyard. (Truckee is a quick and picturesque 30-minute drive from Reno.) Their Smoked Mai Bock is a bourbon barrel-aged pale lager made with beechwood-smoked barley malt. We wanted to create a simple cocktail that enhanced its unique characteristics. Think of this as brunch in a glass.
3 oz Tahoe Mountain Smoked Mai Bock (or another smoked beer, like Aecht Schlenkerla Rauchbier Urbock or Jack’s Abby Fire in the Ham)
1 1/2 oz Buffalo Trace or similar bourbon
1 oz fresh-squeezed orange juice
1/2 oz Grade B maple syrup
4 dashes aromatic bitters (we use a 4:1 blend of Angostura and Fees Bros. Old Fashion Aromatic Bitters)
Orange zest for garnish
Add ingredients except beer to a cocktail shaker filled 2/3 with ice and shake aggressively. Strain into an ice-filled chimney glass and top with beer. Garnish with orange zest and serve. ■