One more beer flip, guys and dolls!
Just one for now, promise. Then we can all hunker down with our kale and green tea.
One more deliciously festive, fizzy, sophisticated cocktail option for your “let’s celebrate continuing to write ‘/13′ on everything” party.
Champagne (well, sparkling wine for most of us) is a universal crowd-pleaser. That, friends, is a euphemism for “boring.” Beer, and IPA especially, is much less broad in appeal. IPA lovers are a smallish, eclectic group–but if you happen to round up a few for a last-minute gathering, you must make this.
“Must” is a strong word, I know, but I have a lot of faith here. If you hate it, you have permission to yell at me through all of next year.
Aperol is a citrusy, fragrant, bitter aperitif–you might assume it’s just too much to combine with the assertive hoppiness of IPA, but I promise: everything works beautifully. Aperol is also quite sweet, and low in alcohol. So low in alcohol, in fact, that a bit of gin here is not only nice, but probably necessary. Lemon juice makes this drink tart enough to keep you bright-eyed and bushy-tailed well into the night. (Maybe… I make no promises.)
This Tuesday, invite your favorite IPA fans, make a round of these, and repeat the following 2014 mantra until the clock strikes midnight:
If that doesn’t spell f-u-n for ya, I can’t help you. You should actually do that no matter what you’re drinking. Cheers!
- 1 1/2 ounces IPA beer (I used Great Basin Icky because LOCAL, y'all)
- 1 ounce Aperol
- 3/4 ounce Old Tom gin
- 3/4 ounce fresh lemon juice
- 1 egg white
- Orange peel, for garnish
- Pour IPA into a chilled cocktail, coupe, or double rocks glass. Combine Aperol, gin, lemon juice and egg white in a shaker and shake briefly just to combine, then add a handful of ice and shake vigorously for a minute or so. Strain into your glass, garnish, serve immediately.