Signature Sips by Robin Schempp Settler

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SIGNATURE SIPS BY ROBIN SCHEMPP SETTLER This cocktail pours several of this year’s leading cocktail trends into one glass. A beer cocktail all about local and heritage ingredients, it incorporates American rye whiskey, shrub or drinking vinegar, and, of course, bitters. Ideal for cooler weather, it is as delicious long as it is short (without the beer). ICE : Chilling and straining the base cocktail allows you to omit the ice, if desired, and experiment with glassware options and beer volume. GARNISH : It can be a little awkward to garnish a beer cocktail — especially one that already has a bouquet spray of bitters — but 1.5 oz. rye whiskey a bit of citrus 1 oz. autumn apple shrub or boiled cider syrup does bloom .5 oz. Domain De Canton ginger liqueur deeper flavors. BEER : The key to 2 oz. local or English brown ale beer cocktails is that Aromatic bitters (atomizer or dasher) they are delicious Lemon twist, if desired standalone drinks first. Changing up the brew Combine whiskey and shrub or cider syrup in can dramatically an ice-filled shaker. Shake vigorously and strain transform the cocktail: into ice-filled rocks glass or tall glass. Top with A wheat beer would ale. Spray or dash with bitters and, if desired, lighten the drink, a garnish with a lemon twist. saison would add more spice, while a porter would lend heft. In this apple- laced version, a cider would double up the apple complexity. SWEET-TART : The new flavor of cocktails is to take the sour with the sweet. SHRUBS are based on a Colonial recipe of mixing fruits with vinegar and sugar as a method of preservation for later consumption with or without alcohol. It is easy to make a batch from tree fruit, but prepared shrubs are now readily available. BOILED CIDER (literally), cider syrup or fruit “molasses” offer a full-flavored, sweet-sour result. DRINKING K A I VINEGARS are natural cider vinegars or vinegar syrups and are especially good in beer- N E I P extended drinks. Try white balsamic, wine vinegar or verjus, saba or balsamic syrup. N O R A H S www.flavor-online.com FLAVOR & THE MENU www.flavor-trends.com.

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