By Hairee Lee
“Beer…now there’s a temporary solution.” – Homer Simpson.
Like Homer’s beer, The Cure, isn’t actually a permanent fix for anything. But let’s focus more on the “solution” rather than the “temporary.” Because while a great cocktail lasts, it’s pretty fantastic. It does seem to solve (or dissolve) things, like your worries, a foul mood, the bleak outlook of the days and years ahead, the meaninglessness of work, relationships, life…. Bartender!
It was around the time we made Cocktail #3: French 75 that Nate, our resident photographer, again passed on his cocktail. Drinking in the afternoon is one of my favorite things1 and so I had to find out what was up when he refused yet another drink. No, he was not a teetotaler. It was just that he was a beer man.
How did I miss it? Of course! We should have a beer cocktail! I love beer and I love cocktails. I would love an amalgam of both.2
There were the suggestions of the classics like the shandy and black and tan. But how about something we haven’t tried before, something that would appeal to those who order a cocktail partly because they don’t like beer, something that looks as fabulous as Cocktail #5: Berry Rosé Sangria and Cocktail #4: Guadalajara Sour, something that Nate would drink?
a sort of deconstructed ginger beer
I found The Cure. It’s a sort of deconstructed ginger beer but not like any ginger beer you’ve tasted before. Without the cloying sweetness of the soft drink version, way more refreshing, grown-up, and cosmopolitan. And in the spirit of beer, which is probably one of the easiest drinks to serve–usually just a bottle opener, no ice, no glass, no shaker, no hassle–this was probably the easiest cocktail to make so far in our Summer Cocktail Series without sacrificing a fab look and fab taste.
Oh, and Nate really like it.
- 2 cups ice cubes
- 2 tablespoons (1 ounce) Domaine de Canton ginger liqueur
- 10 tablespoons (5 ounces) light lager, such as Miller High Life
- 1 tablespoon (1/2 ounce) fresh lemon juice
- 5 (1-inch) pieces peeled fresh ginger cut into thin matchsticks
- Before pouring anything, start by preparing the ginger. I learned how to peel ginger from my mother who uses a tea spoon to scrape off the skin. It works incredibly well. I used the David Mellor butter spreader. The key is to use something small with a flat dull edge. Slice the peeled ginger into thin, flat sheets and then slice through the sheets to julienne them to create “matchsticks”. Set aside.
- Fill 12-ounce cooler (or highball) glass with ice cubes. We used the Simon Pearce Ascutney pint glass, which have great weight in the hand.
- Add ginger liqueur, beer, and lemon juice and stir until combined.
- Garnish with ginger sticks.
Recipe adapted from Epicurious.
Photographs by Nathan Brescia.