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 ratebeer.com, 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
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 ratebeer.com, 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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