Midnight Negroni, a Beer Cocktail with Serrano-Infused Gin and Stout Foam

Kindred Spirits by | Oct 2017 | Issue #129

Based in Arizona, Pedal Haus Brewery designed its Midnight Negroni as a warming cocktail to be sipped on crisp autumn nights spent by the bonfire. The use of Lee Spirits Dry Gin infused with serrano peppers complements the bitterness found in a reduction of the brewery’s American Stout, while Dolin sweet vermouth and Campari provide balance. Topped with a Stout foam, a dash of cinnamon and nutmeg, and a dehydrated candied orange wheel, this is Pedal Haus’ expression of fall in a coupe glass.

1 oz Lee Spirits Ginfuego
1/2 oz Pedal Haus American Stout reduction* (or another American Stout, like Deschutes Obsidian Stout or Avery Out of Bounds Stout)
1/2 oz Campari
1 oz Dolin Blanc
Stout foam (directions below)
Dehydrated candied orange wheel

Stout Foam ingredients
1 oz aquafaba
5 dashes orange bitters
1 oz Stout reduction

Fill a shaker with ice, then add gin, vermouth, Campari, and Stout reduction. Stir contents with a bar spoon until condensation has built up on the shaker, then strain into a coupe glass. Rinse the shaker. To make the Stout foam, add fresh ice to shaker along with aquafaba, orange bitters, and Stout reduction. Shake ingredients vigorously for 10 – 12 seconds and pour through a cocktail strainer into a mesh sieve to produce a finer foam. Fill to the top of the coupe glass. Garnish with a sprinkle of cinnamon and nutmeg and the orange wheel.

* To make the Stout reduction, heat 2 quarts beer and 2 cups sugar (seasoned with 1/2 teaspoon each of cinnamon, cardamom, coriander, nutmeg, and star anise) for about 30 minutes until the volume has reduced by half. Once completely cooled, strain with a cheesecloth and store in an airtight container.