Gilded Trophy, a Beer Cocktail with Rye Whiskey and Rauchbier

Kindred Spirits by | September 19, 2018
Photo by Laurie Dicus

Founders of the annual Nashville Cocktail Festival, husband-and-wife mixologist duo Jon and Lindsay Yeager are full time cocktail consultants who have worked with numerous bars, restaurants, hotels, and brands since founding their agency PourTaste in 2011. Earlier this year, Skyhorse Publishing released their first book, The Ultimate Guide to Beer Cocktails: 50 Creative Recipes for Combining Beer and Booze. The following recipe, excerpted with permission from Skyhorse, originally involved port instead of beer, and was created for a hotel in Nashville. But when the Yeagers considered publishing beer cocktail renditions of some of their past work, they felt a smoked pineapple profile was something to chase after, so they tweaked an old idea into something entirely new and different. The shaken cocktail ingredients make up most of the Gilded Trophy, with a splash of Rauchbier adding another layer of complexity to this sweet, spicy, and somewhat tropical drink.

2 pieces of pineapple (plus extra for garnish)
3/4 oz. simple syrup
2 oz. rye whiskey
3/4 oz. lemon juice
2 dashes Angostura bitters
Aecht Schlenkerla Rauchbier Urbock (or another Rauchbier like Caldera Rauch Ür Bock or Jack’s Abby Fire in the Ham)

In shaking tin, muddle pineapple chunks into simple syrup. Add whiskey, lemon juice, and bitters, and shake, with ice, for 10 seconds. Strain into a Collins glass over fresh ice and top with Rauchbier, to taste. Garnish with pineapple.