Beyond the Michelada

Richmond bartenders create cocktails that will challenge the way you think about drinking beer.

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SCOTT ELMQUIST
  • Scott Elmquist

Brecker in the Rye
by Kyle Stinson at Tarrant’s West

Ingredients
2 1/2 ounces of Bulleit rye
1/4 ounce toasted fennel syrup
2 dashes of Bittermens Xocolatl Mole bitters
1/4 ounce Branca Menta
2 ounces Breckenridge Brewery Nitro Vanilla porter

Directions
Stir all of the ingredients in a mixing glass with ice. Strain over ice in a rocks glass and float the beer on top. Garnish with an orange twist.

 

Gypsy Tan Two 
by James Kohler at Saison

Ingredients
1 ounce white Appleton Jamaica rum
3/4 ounce lemon juice
1/2 ounce Fernet Branca 
1/4 ounce ginger syrup
1/4 ounce simple syrup
Allagash Saison ale

Directions
Shake all of the ingredients, except for the beer, with ice in a cocktail shaker. Strain into an ice-filled Collins glass and top with the beer. Garnish with a lemon twist.

 

Pleased to Mead Ya
by William Query at Foo Dog

Ingredients
1 1/2 ounces Moonlight Meadery Fling
1/2 ounce Pama Pomegranate liqueur
Anderson Valley Brewing Co. Blood Orange gose 

Directions
Shake the mead and liqueur with ice in a cocktail shaker. Strain into an ice-filled rocks glass. Top with the beer.

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