How to Make a Sea Mule Beer Cocktail

Kindred Spirits by | March 27, 2018

Located next to Dogfish Head Brewing & Eats in Rehoboth Beach, Del., Chesapeake & Maine opened in March 2016 with a cocktail program that went on earn a nod from the James Beard Awards in the Outstanding Bar Program category. Light, tart, and citrus-forward, the ingredients in the restaurant’s Sea Mule serve to accentuate the prominent flavors of Dogfish Head’s sessionable SeaQuench Ale. In addition, mixologist Rob Bagley says the drink is made to blur the lines of beer and cocktails without blurring your vision—this isn’t an overly alcoholic libation. Made with lemon peel, lime peel, orange peel, and Kaffir lime leaves, the Compelling Gin from Dogfish Head Distilling Co. adds some citrus notes, while the SeaQuench Ale accentuates the lime but brings balance to the drink so it’s refreshing and very quaffable. Think of it like a SeaQuench Gimlet.

1 oz Dogfish Head Distilling Co.’s Compelling Gin, or another citrus-forward gin
2 oz ginger beer
1/2 oz lime juice
1/2 oz lemon juice
4oz SeaQuench Ale (or a Gose like Two Roads Persian Lime Gose or Mother’s Lime Gose.)
lime wedge for garnish

Add ingredients in the above order to a pint glass, then fill the rest of it with ice. Give the cocktail a quick stir to mix and garnish with a lime wedge.