Brass Monkey

Kindred Spirits by | Mar 2016 | Issue #110

Crafted at The Good Lion in Santa Barbara, California

At The Good Lion we created a tiki-style beertail with fresh cantaloupe cordial, Italian amaro and IPA from our local brewery, Telegraph. The Meletti offers a pleasantly bitter base of saffron, violet and anise, complementing the grapefruit and the hoppy IPA. The nutty orgeat adds balance, while the bitters supply aromatics to an already complex bouquet. And the name is a tongue-in-cheek homage to the classic citrus and malted beverage concoction I drank growing up on the East Coast.

1 1/2 oz Telegraph American IPA (or another American IPA, like Victory HopDevil or Anderson Valley Hop Ottin’ IPA)
2 oz Amaro Meletti
1/2 oz lime juice
1/4 oz grapefruit juice
1/4 oz orgeat syrup
1/4 oz cantaloupe cordial (directions below)
5 dashes Angostura bitters
maraschino cherry, mint sprig & lemon wheel

Shake all ingredients except beer in mixing tins with one large ice cube. Add the IPA and strain into a hurricane glass (or other fun tiki glassware) filled with crushed ice, taking care not to lose the effervescence. Float the bitters. Garnish with maraschino cherry, mint sprig and lemon wheel.

Cantaloupe Cordial Directions
Juice and strain fresh organic cantaloupe. Add an equal part organic white sugar. Emulsify by shaking vigorously until sugar dissolves. Add 1 ounce of 151-proof Everclear to every 32 ounces of cordial. Lasts two to three weeks refrigerated.