Dan Barringer, The Fifty/50, Chicago / October 2008
This recipe originally appeared in Beer Tails.
Combines like flavors of malt and smoke by using both beer and whiskey.
• 2 oz. Rogue Smoke ale
• 2 oz. Lambrusco
• 3/4 oz. Ardbeg 10-Year Single-Malt Scotch
• 3/4 oz. cold smoked water
• 1/2 oz. Grand Marnier
• 1/4 oz. BarrManDan's sour mix
• 1/2 tsp. aged balsamic syrup
• splash of cola
• barbecue spice rub
Combine liquid ingredients in a shaker with ice and shake vigorously.
Strain into a rocks glass filled with fresh ice and rimmed with barbecue spice rub. To make smoked water: Place ice cubes in a smoker and melt over cherrywood smoke.