The Rusty Apricot

Kindred Spirits by | Sep 2012 | Issue #68

Created at Boulders on Broadway in Tempe, Ariz.

In the dry dog days of an Arizona summer (or when facing a hangover), it can be somewhat difficult to drink the superbly hopped goodness that we all love. We decided to cut our favorite local IPA with some cider to make it a little sweeter and easier on the morning palate. The Rusty Apricot was the result. The bitterness of the IPA is cut by the sweetness of the cider, making for an excellent morning refreshment, or a gateway to hoppy beer for the non-indoctrinated.

6 oz Strongbow or other dry cider
10 oz Four Peaks Hop Knot IPA or other IPA

Pour both ingredients into a pint glass, and enjoy.