The Devil’s Cup

Kindred Spirits by | Jun 2014 | Issue #89

Photo by Robert Donovan

Crafted at Edmund’s Oast in Charleston, S.C. 

Our house Flanders Red Ale is named after the German legend of Faust, a scholar who trades his soul to the devil for unlimited knowledge. This legend and the lyrics to the song “Typical Miracle” by Every Time I Die (“There was whiskey in the devil’s blood / and there was blood in my cup”) inspired us to name the cocktail The Devil’s Cup.

Playing off the tart green apple and caramel notes commonly found in sour red ales, we built a cocktail that includes these flavors, yet still maintains its integrity as a mixed drink. Many beer cocktails are simply beer with sprits added. Our goal was to use the beer as one would use any other ingredient in a cocktail: with a balanced touch.

1 1/2 oz Edmund’s Oast Faust (Or another Flanders Red Ale, like Rodenbach Grand Cru or The Lost Abbey’s Red Poppy Ale)
1 oz Laird’s 7 1/2 Year Old Apple Brandy
3/4 oz lemon shrub (recipe follows)
1/2 oz Angostura 1919 Rum
2 dashes grapefruit bitters (we use The Bitter Truth)

Combine all ingredients in cocktail shaker and shake well. Double strain into a chilled cocktail glass.

Lemon shrub
4 lemons
1/4 cup Demerara sugar

Peel the lemons into a non-reactive container and add the sugar. Muddle the peels with the sugar and let sit for one hour. Juice the lemons and add the juice, stirring until all the sugar has dissolved. Strain through a fine mesh strainer and bottle. Yields roughly 4–6 ounces. Keeps for three weeks.