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.