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Erik Carlson uses a light, blended whisky that doesn’t compete with the bold flavors of the IPA in this take on a classic shandy.
1 oz. blended scotch whisky
½ oz. pear eau de vie
½ oz. fresh lemon juice
½ oz. orgeat
2 dashes Angostura bitters
3 oz. chilled IPA
Tools: shaker, strainer
Garnish: grapefruit peel
Combine all ingredients (except beer) in a shaker and fill with ice; shake to chill. Double strain into an ice-filled glass and top with IPA; garnish.
Erik Carlson, Von Trapp’s, Seattle