New York 1929

Kindred Spirits by | Apr 2012 | Issue #63

Created at Amor Y Amargo in New York City

Lately, in the world of cocktails, there’s been a gravitation toward the smoky flavors of Islay Scotches and artisanal Mezcals, but my favorite smokiness has always been that of German Rauchbiers. The New York 1929 is a fantastic year-round brunch cocktail owing its bold flavor to the smokiness of Rauchbier, and the bitterness and deep chocolate flavors to Bittermens Xocolatl Mole Bitters. Decarbonating and chilling the beer ensures that it will integrate with the other ingredients through shaking, without bringing about too much dilution during the shaking process.

0.5 oz fresh-squeezed grapefruit juice
0.75 oz Calvados (e.g., Calvados Cardinal)
0.75 oz Cointreau
1.5 oz Aecht Schlenkerla Rauchbier Märzen (or similar Rauchbier)
8 drops Bittermens Xocolatl Mole Bitters
pinch of sea salt

Decarbonate beer by whisking it in a bowl for several minutes. Set in freezer to chill for 10 minutes. Once beer is chilled, combine all ingredients and shake vigorously for 10 seconds or until very cold. Strain up (no ice) into a chilled coupe; no garnish.