To celebrate a recent showcase at the Aeronaut Brewing Company, Spiker’s crafted this cocktail recipe with plenty of lift. It features our Roasted Cinnamon Apple Shrub and Aeronaut’s Northfield Red IPA.
This recipe shows how beer can be used not only for quaffing, but also as an element paired with spirits and other aromatic flavor elements — including our shrubs!
We drew our inspiration from the 2011 Imbibe Cover Cocktail Contest winning recipe, but because Pineau is sometimes hard to find we tested it with Lillet Blanc as well. Don’t be put off at the thought of infusing either aperitif with Earl Grey. It adds a lovely touch. Although you’ll have about ten ounces left over, we’re sure you’ll have an easy time incorporating it into other beverages. Definitely worth the effort.
For the shrub of choice in this cocktail, we recommend Spiker’s Roasted Cinnamon Apple Shrub. Made from early season apples with plenty of snap, it balances beautifully with the lemony notes of the IPA.
- 2 oz Aeronaut Northfield Red IPA
- 1.5 oz Bully Boy Straight American Whiskey
- 0.5 oz Spiker's Roasted Cinnamon Apple Shrub
- 0.75 oz Pineau des Charentes aperitif (or Lillet Blanc)
- 1 Earl Grey tea bag
- 0.5 oz Lemon juice freshly squeezed
- 2 dashes Orange bitters
Infuse the Pineau
- The lemony notes of bergamot in Earl Grey tea add depth to the mead-like flavor notes of Pinneau des Charentes. (If you can't find Pineau, use Lillet Blanc.) At least two hours before you plan to serve, pour 12 ounces (about half of a bottle) of Pineau des Charentes or Lillet Blanc into a pitcher. Add one Earl Grey tea bag and soak for 90 minutes.
- Remove the tea bag (press gently but do not squeeze prior to removing). Decant the Pinneau for future use.
Mix the Cocktail
- Add all the ingredients except the IPA into an ice-filled shaker.
- Strain into an ice-filled Collins glass and top off with Aeronaut IPA. Serve with a swizzle stick and stir gently before sipping.