Cocktail O’Clock: Beer Syrup
Beer cocktails are everywhere lately, but this is the first time I’ve ever seen this twist.
At The Fifth Floor in San Francisco, bartender Brian Means takes Anchor Steam beer, combines it with sugar and cooks it down into a beer syrup, which is then used to enhance this savory whiskey drink. So this isn’t really a beer cocktail, but a strong, cocktail lover’s cocktail infused with a little taste of beer.
Hops & Dreams
2 oz Bulleit Rye
.75 oz Lemon juice
.75 oz Anchor Steam Syrup ***Recipe Below
.5 oz Maurin Quina
2 Dashes Angostura bitters for garnish
Mix all of the ingredients, shake, strain and pour into a coup glass.
*Anchor Steam Syrup
12 oz of Anchor Steam
12 oz Cane Sugar
Vaccum out the carbonation with the vaccum sealer, or if you don’t have one just open the beer and let it sit so it becomes flat. (If you try to reduce the fully carbonated beer it foams over in the saucepan pretty quick).
Combine the sugar and beer in a pot and let it simmer and reduce down a bit until it’s the consistency of maple syrup.
Remove from heat, let it cool and bottle.
Keep refrigerated.
