Cocktails + Libations = Cocktations

If you are wondering what a cocktation is, yours is a valid question. Cocktation is in fact a made-up word that tumbled from my mouth one day when I was trying to say the word concoction. That nifty little neologism was the seed idea for this blog, and here we both are today.

Friday, February 11, 2011

Edelster Aventinus Cocktail

So I've been getting more into beer as of late. Thanks to a cool new audio blog, Expert Drinking hosted by Dr. Bill (Bill Sysak) and his ever-faithful side-kick and drinking companion, Stephen Johnson, I've been learning about the history of beer. 

As usual, once I begin learning more in depth information on a new aspect of the world of delicious booze, I cannot resist jumping in with both feet in terms of tasting. Schneider Aventinus is one of the few 100 point beers on, and as such, I couldn't resist, inspired by my new-found beer "expertise", trying it. With it's rich, deep brown color and sweet pumpernickel bread meets over-ripe banana nose, this is one 100 point beer I can get solidly behind.

Along side the eminently recognizable purple-labeled Aventinus beers at my favorite liquor store, I noticed a 375mL clear bottle with the same label. What was this? Beer liquor? In a sense, yes. It is actually distilled Aventinus beer, and according to reviews, it tastes strikingly similar to the beer from which it comes. Tonight I bought a bottle and brought my new discovery home. First I sampled it neat to discover that the critics were correct--the taste is entirely recognizable as a distilled form of Aventinus beer. But could a cocktail be made with this already delicious and complexly flavored spirit? A quick internet search revealed nothing. So it was up to me. I wanted to create something that didn't mask the signature Aventinus flavor, but rather brought it forth even more so...

Aventinus Cocktail
2 oz Edelster Aventinus
1/2 oz Scrappy's Sirop de Gomme
3 dashes Regan's Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with a spiral of Meyer lemon peel cut over the glass. 

While Edelster Aventinus is very drinkable on its own, mixed with the gum syrup, it gains a slight sweetness and weight, which when paired with the orange bitters and lemon oils, make it into a wonderful cocktail that allows all of the inherent complexities of the spirit shine through. 

Cheers! ~Dr. Cocktation 

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