|
Pineapple, hibiscus-infused gin and a light Belgian-style saison ale combine to make a deliciously crisp, fruity and floral summer sipper.
1 1/2 oz. hibiscus-infused gin (see below)
3/4 oz. pineapple syrup (use your favorite brand, or get a DIY recipe here)
3/4 oz. fresh lemon juice
Belgian-style saison ale
Ice cubes
Tools: shaker, strainer
Glass: Collins
Garnish: pineapple leaf
Combine all ingredients except the beer, shake with ice and strain over fresh ice cubes into a Collins glass. Top with beer and garnish.
To make the hibiscus-infused gin: Place a large handful of dried hibiscus flowers in a 750-ml. bottle of gin and let sit for 24 hours, shaking or swirling occasionally. Strain out all solids when gin looks like red wine.
Alex Smith, Honor Bar, Emeryville, California
TAGS:
|
Share This
