https://www.cutoutandkeep.net/projects/detroiter • Posted by Abrams
The Pacific Coast Highway is one of the most scenic drives in the United States, winding along the Pacific Ocean with spectacular cliffside views. Following its path south of Los Angeles also leads to one of my favourite places in the country to grab a drink, 320 Main in Seal Beach. That’s where owner Jason Schiffer mixes up this deliciously bitter beer cocktail called the Detroiter. Jason and I share a love for Michigan, he from growing up there and I from spending summers in the Upper Peninsula. He created this drink with a Michigan autumn in mind: “Apple cider, burning leaves, hay rides—all these sweet and earthy smells combine during the fall and I wanted to do my best to put that in a glass.” The combination of apple brandy and bittersweet Cynar amaro pulls that off perfectly. Jason uses Stone IPA from San Diego in this cocktail since he now lives in Southern California, but those living closer to Michigan could choose an IPA from one of the more than one hundred breweries and brewpubs operating in the state. Jason shakes this drink first without ice, then again with ice in the shaker. This “dry shake” helps froth up the beer to give the drink a soft head. An additional float of IPA after the drink is strained accentuates the beer’s flavour even more.
The Pacific Coast Highway is one of the most scenic drives in the United States, winding along the Pacific Ocean with spectacular cliffside views. Following its path south of Los Angeles also leads to one of my favourite places in the country to grab a drink, 320 Main in Seal Beach. That’s where owner Jason Schiffer mixes up this deliciously bitter beer cocktail called the Detroiter. Jason and I share a love for Michigan, he from growing up there and I from spending summers in the Upper Peninsula. He created this drink with a Michigan autumn in mind: “Apple cider, burning leaves, hay rides—all these sweet and earthy smells combine during the fall and I wanted to do my best to put that in a glass.” The combination of apple brandy and bittersweet Cynar amaro pulls that off perfectly. Jason uses Stone IPA from San Diego in this cocktail since he now lives in Southern California, but those living closer to Michigan could choose an IPA from one of the more than one hundred breweries and brewpubs operating in the state. Jason shakes this drink first without ice, then again with ice in the shaker. This “dry shake” helps froth up the beer to give the drink a soft head. An additional float of IPA after the drink is strained accentuates the beer’s flavour even more.
Combine the Cynar, brandy, lemon juice, syrup, and 1 ounce of the IPA in a cocktail shaker. Shake without ice, then add ice and shake again. Strain the drink into an ice-filled rocks glass. Top with the remaining IPA and garnish with the grapefruit peel. Serves 1
HONEY SYRUP In a pot, bring the water to a boil and add the honey, stirring until it is dissolved. Store the syrup in a sealed bottle at room temperature. It will keep for several weeks. Makes 1 1/4 cups (300 ml)