Red Velvet

Kindred Spirits by | Dec 2013 | Issue #83

Photo by Danya Henninger

Crafted at Alla Spina in Philadelphia, Penn.

This is one of my personal favorites. The name is a nod to the classic “Black Velvet” shandy, not the cake. We add Chinotto soda (which is infused with a bitter citrus fruit of the same name) to play on the cola-like character of Flemish Reds, and a dash of floral crème de violette to enhance the beer’s wine-like character.

3 1/2 oz Monk’s Café Flemish Sour Ale (or other Flanders Red Ale)
2 1/2 oz Chinotto soda (like San Pellegrino)
1/4 oz Rothman & Winters Crème de Violette

Build in shaker over ice. Shake briefly, and strain up in a coupe martini glass.