Yukon Cornelius

The bartender Natasha David likes to create beer cocktails because she doesn’t like beer and wants to “make it taste better.” With this drink, she did so by combining it with a sprawling and unlikely array of flavors: herbal aquavit, sweet peach liqueur, spicy ginger syrup and smoky mezcal. The flavorful result is bright, fruity and unexpected.

Ingredients

• ¾ ounce aquavit, preferably Krogstad
• ¾ ounce mezcal, preferably Del Maguey Vida
• ½ ounce peach liqueur, preferably Giffard
• ½ ounce ginger syrup (see note)
• ½ ounce fresh lemon juice, plus lemon wheel for garnish
• 2 ounces Modelo Especial beer
• Candied ginger, for garnish

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    210 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 0 grams protein; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 drink

Preparation

1. In a cocktail shaker three-quarters filled with ice, combine all ingredients except the beer, lemon wheel and ginger. Shake until chilled, about 30 seconds. Strain into 10-ounce highball glass half-filled with ice. Top with beer. Stir briefly with bar spoon to integrate ingredients. Garnish with lemon wheel and piece of candied ginger.

• To make ginger syrup, combine 1 cup chopped ginger with 1 1/2 cups water in a pot and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let sit, covered, for 2 hours. Strain off ginger, making sure to press all the juice out of the ginger. Warm 1 cup sugar and 1/2 cup ginger solution in a saucepan over low heat until dissolved. Let cool. (There will be extra syrup; refrigerate if not using immediately.)