Beer and Loathing Beer Cocktail

beer and loathing

This beer cocktail from Los Angeles bartender Karen Grill “balances the bitter notes of the Italian aperitif Aperol with tart citrus, honey, and a pleasant herbal flavor from marjoram.” Grill makes the cocktail with a California Saison from LA’s Smog City Brewing Company, but a crisp pilsner will also work.

¾  oz. Aperol
¾  oz. fresh grapefruit juice
½ oz. lemon juice
½ oz. rich honey syrup*
2 sprigs marjoram, plus 1 for garnish
3-4 oz. saison
Tools: shaker, strainer, peeler
Glass: collins or rocks
Garnish: twist of grapefruit peel

Combine the Aperol, citrus juices, honey syrup, and marjoram in a shaker and shake with ice. Strain into an ice-filled collins or rocks glass. Top with saison and garnish with the marjoram and grapefruit peel.

Rich Honey Syrup
1 ½ cup honey
½ cup boiling water
In a small bowl, stir the honey and water until combined. Let it cool and store in a sealed glass bottle.

Recipe by Karen Grill, Sassafras Saloon, Los Angeles. Reprinted with permission from Cocktails on Tap by Jacob Grier. Published by Stewart, Tabori & Chang.