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COCKTAIL - GIN - Penn Shandy Cocktail
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Yield: 1 Cocktail
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| Penn Shandy WSJ and Starbucks Adapted by StarChefs.com June 2009 INGREDIENTS: Ginger-Infused Bluecoat Gin (Makes 24 ounces): | |
| ½ pound | ginger, peeled against the grain into ¼-inch slices |
| 1 750-milliliter bottle | Bluecoat gin |
| Cocktail: | |
| 1 bottle | Victory Prima Pils beer |
| 1 ounce | ginger-infused gin |
| 1 ounce | fresh lime juice |
| 1 ounce | simple syrup |
| 1 twist | lemon |
| METHOD: For the Ginger-Infused Bluecoat Gin: Combine the peeled ginger with the gin in a blender and puree. Using a fine mesh strainer, separate the pulp from the gin. Store the gin in a tightly sealed bottle. For the Cocktail: Pour the beer into a Pilsner glass. In a shaker, combine ginger-infused gin, lime juice, and simple syrup. Add ice, shake, and strain into the glass. Garnish with the twist of lemon. WSJ printed the recipe and suggested to make a simple syrup. | |
| 2 cups | water |
| 2 cups | sugar |
| 1/2 lb. | ginger, sliced into 1/4" slices |
| Simmer until sugar is dissolved. Cool Pour syrup into blender and purée. Strain through fine-mesh strainer, pressing to extract as much liquid as possible. Then assemble as follows: | |
| 1 oz | Bluecoat Gin |
| 1 oz | Ginger Simple Syrup |
| 1 oz | Fresh Lime Juice |
In a shaker, combine ginger simple syrup, lime juice, and gin. Add ice, shake, and strain into the glass. Top with pilsner beer. Garnish with the twist of lemon.
http://www.starchefs.com/cook/recipe/penn-shandy
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