For the latest Rhinegeist Recipe, we thought we’d do something a little different and shift the focus to the secret saucier of the stick: the bartender. And what better way to spice up a classic cocktail than with our newest member of the Fruited Ale family: Slangria.
Using beer, wine, or other non-spirits is a great way to spruce up a drink recipe, and it has a long and colorful history. We made a trip across the river to Libby’s Southern Comfort and got the lowdown from owners Brad and Michelle Wainscott on this Kentuckified riff on a contemporary classic New York Sour that uses New Riff Bourbon and a Slangria float for color and complexity.
2 oz. bourbon (we used New Riff’s bonded bourbon)
1 oz. fresh lemon juice
1 oz. simple syrup
1/2-1 oz. Slangria
In a cocktail shaker filled with ice, combine 2 ounces of bourbon, 1 ounce fresh lemon juice, and 1 ounce simple syrup. Cover and shake until the outside of the shaker is frosty (about 30 seconds). Strain into a rocks glass filled with fresh ice. Gently pour 1/2 to 1 ounce of Sangria over the back of a bar spoon held slightly above the surface of the drink so that the Slangria floats dreamily on the top. Garnish with a long strip of lemon peel.