Citradelic Sour

Kindred Spirits by | Sep 2016 | Issue #116

Social, Ty Fulcher’s underground cocktail bar in Old Town Fort Collins, combines classic and experimental cocktails with charcuterie. The citrus and hop components of New Belgium’s tangerine IPA inspired a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice. Orange and lemon juice combined with peach bitters help to round out the IPA’s citrus fruit flavors.

2 oz New Belgium Citradelic Tangerine IPA (or another citrus-forward IPA, like Green Flash Tangerine Soul Style IPA or Flying Dog Bloodline Blood Orange Ale)
1 oz Lazzaroni Amaretto
1/2 oz Laird’s Applejack
1 oz fresh orange juice
3/4 oz fresh lemon juice
1/4 oz honey syrup
3 dashes peach bitters
orange slice and maraschino cherry for garnish

Combine all ingredients in a shaker, except for the beer and garnishes. Strain into a goblet over fresh-cubed ice and top with IPA. Garnish with orange slice and cherry.