Hops Of Wrath: A Low-ABV Beer Cocktail with Bourbon, Lemon, and West Coast IPA

Kindred Spirits by | Jan 2018 | Issue #131
Photo courtesy of Ajenda PR

In Rancho Santa Margarita, Calif., speakeasy-style bar and eatery The Blind Pig serves up shareable American cuisine from chef Karl Pfleider paired with a seasonally inspired bar menu. The increase of fruited beers hitting the market lends itself well to beer cocktails, and fruit cordials, bitters, and infusions play perfectly with beers that have hop varietals highlighting similar qualities. Hops of Wrath was inspired by research into shims, or low ABV cocktails. The resulting recipe has big citrus notes and a bitter palate-cleansing stage—it’s refreshing and complex in flavor, but won’t send you over the edge after a few drinks.

2 oz Noble Ale Works Big Whig (or another West Coast IPA, like Beachwood Melrose IPA, or Pike Space Needle Golden IPA)
1 oz Evan Williams Bottled-In-Bond Bourbon
3/4 oz Cappelletti aperitivo
1/2 oz Meyer lemon cordial
1/2 oz lemon juice
3 dashes Miracle Mile yuzu bitters
lemon peel for garnish

Build ingredients in shaker, give a quick hard shake, then double strain into a Collins glass. Add ice and garnish with lemon peel. 

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