Make Burke Believe, a Beer Cocktail with Dry-Hopped Sour, Bourbon, and Cynar

Kindred Spirits by | Feb 2017 | Issue #121
Photo by Benjamin Pratt

Crafted at As Is NYC, in New York, N.Y.

This cocktail was made to convince our most skeptical bartender, Adam Burke, that sour beer can work well with whiskey. The acidity from Make Believe, a sour farmhouse ale aged in oak wine barrels by Hudson Valley Brewery in Beacon, N.Y., cuts through the whiskey and honey to create a lively balance. Meanwhile, the Cynar adds some bitterness and herbaceousness, rounding out this winter cocktail. Burke admits it’s the best cocktail he’s ever had.

8–10 oz Hudson Valley Make Believe (or another dry-hopped sour beer, like Brooklyn Bel Air Sour or Breakside Brewery’s La Tormenta)
1 oz bourbon
1/2 oz Cynar
3/4 oz honey
orange peel for garnish

Add Cynar to a collins glass with ice. In a separate glass, stir bourbon, honey, and beer together and then pour over ice. Garnish with an orange twist. 

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