The Redbeard

Kindred Spirits by | Aug 2015 | Issue #103

Crafted at The Dogwood Cocktail Cabin in Bend, Ore.

The strong character and dynamic nature of beer made in Bend, Ore., allows The Dogwood Cocktail Cabin to match it with our favorite bold and exotic ingredients. Blood orange is rich and tart and pairs well with the German-style Pilsner from local brewery Crux Fermentation Project. Sumac, a lemony and earthy spice often used in dry rubs for meat, provides a great flavor bridge between the smoke of the mezcal and the tartness of the blood orange. The flavors combine to make a perfect drink to enjoy while grilling outdoors.

7 oz Crux Pilsner (or another Pilsner, like Firestone Walker Pivo Pils or Sixpoint The Crisp)
2 oz Tequila (of choice)
1/2 oz Lime juice
1/2 oz Agave syrup
1 oz Blood orange puree
1 tbsp Course sea salt
1 tbsp Ground sumac
1 Lime slice
A splash of mezcal
Orange peel for garnish

On a plate, mix equal parts sea salt and sumac. Use a slice of lime to rim a glass and place limed rim into the salt-sumac mixture. Splash mezcal into the salted glass and swirl, don’t discard. In a mixing glass, shake tequila, lime juice, agave syrup and blood orange puree. Strain into the glass with the mezcal rinse, add ice, then Pilsner. Lightly stir to combine ingredients. Serve with an orange peel.