Rub & Rye

Winter 2013

“This beertail’s dynamic flavors hit the spot — even when it’s too cold outside to barbecue — by blending summer’s mesquite and fruity flavors with winter’s warming mix of whiskey and maple syrup.” — Francesco Lafranconi, executive director of mixology and spirits education for Southern Wine & Spirits of Nevada in Las Vegas

1-1/2 ounces rye whiskey
3/4 ounce maple syrup
3/4 ounce lemon juice
1 ounce egg whites
5 ounces peach lambic beer
mesquite salt or dry rub
barbecue bitters 

Vigorously shake the whiskey, syrup, lemon juice, and egg whites. Strain into a double old-fashioned glass half full of ice. Top with the beer and a pinch of the mesquite salt or dry rub. Finish with five drops of bitters.


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