Cheers - September, 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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A beer cocktail can also be a study in contrasts. Barley, Wheat and Rye Social House is the bar counterpart to Metropolitan Farmer restaurant in Springfi eld, MO, an operation that values fresh ingredients and supports the local farming community. The bar's Rogue Sour ($13) incorporates Dark Horse Distillery's Reunion rye, egg white, lemon juice, house- made vanilla simple syrup, Angostura orange bitters and a traditional Belgian sour beer called St. Louis Gueuze Fond Tradition. Spicy rye aromatics play against the beer's puckering sour-apple fl avor to make a dynamic contrast, while the emulsifying egg white smoothes out the texture of this elegant drink. SEASONAL AND CELEBRATORY BEERTAILS Many bars and restaurants offer beer cocktails year-round, while others develop them as specials to highlight the seasons. Alla Spina in Philadelphia, an Italian take on the gastropub concept (the name translates to "from the tap",) offers several seasonal beer cocktails. For example, the pub's Fall Sangria ($8), made with sangiovese wine, Allagash White beer, applejack brandy and blueberries, helps capture the harvest spirit. The Fade to Black cocktail from Mexican concept Mayahuel in New York takes the chill off in winter. This distinctive drink ($15) brings mezcal, Jamaican rum, Ramazzotti, mole bitters, whole egg and Negra Modelo beer together to offer an exotic counterpart to the traditional seasonal fl avors of maple and baking spices. Come spring, consumers delight in fresh botanical notes. Try for something mild enough to ease palates out of the deep fl avors of hibernation, but bright enough to arouse the senses. The Hop and Vine in Portland, OR, accomplishes that awakening with its Sidekick cocktail ($8). Botanical gin, sweet, herbal Galliano, Harlequin orange liqueur, cucumber, lemon and West Coast IPA induce sunny spirits even in the Pacifi c Northwest. Beer cocktails can really shine in summer. The Pub in the Las Vegas Monte Carlo resort and casino offers a Belgian Mojito ($12). It uses typical Mojito ingredients such as Bacardi Superior rum, fresh mint and lime, but tops it off with Matilda, a Belgian-style beer from Goose Island Brewing Co. Tropical fruit aromas from the hops and spice from the yeast play off the mint and lime, making the Mojito wildly fragrant. Tacos & Tequila (T&T) at the Luxor Hotel & Casino in Las Vegas has a signature frozen cocktail called the Chonga. Priced at $20, it's served in a 42-oz. cup fi lled with the guest's choice of frozen Margarita, Strawberry Daiquiri, Coral Crush, Pina Colada, Watermelon or Pink Lemonade. The drink is then fi nished with tequila, vodka 38 • September 2015 Burger, beer and whiskey chain Eureka! this past June offered a Father's Day hoptail called the Go Ask Your Mother, made with Overholt rye whiskey, Corsair Triple Smoke whiskey, Angostura and orange bitters and a simple syrup with smoked porter from Stone Brewing Co. THE BASICS OF BEER COCKTAILS

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