Combining beer with other alcoholic beverages isn’t a new idea (ever had an Irish Car Bomb? A Snakebite? A Black Velvet?). But it is a mission too often derailed by combining the wrong beer with the wrong spirits and inviting nothing to the party to bind them together.
Downtown Cocktail Room bartender Rustyn Vaughn Lee had a flavor profile in his mind well before he ever put ice to glass, a seemingly wacky combination of ingredients that he just knew would bring some intriguing complexity and beer presence to DCR’s summer cocktail list. “I found that by using mezcal, Meletti [an Italian amaro] and pisco, I would not only be able to fulfill our need for complexity, but also bring awareness to some unknown or not so popular products,” Lee says.
The magic is in the mezcal, which gives this beer cocktail a cohesiveness and depth few such drinks achieve. “It’s a complex, layered flavor,” he explains. “You get hints of mezcal, bitter chocolate, a little orange zest and fresh peach. And it leaves you with the creaminess of the Guinness.”
A note for first-time mezcal drinkers and the beer-cocktail curious: This may be the one that converts you.
In a mixing glass, combine 1½ ounces Los Nahuales mezcal, 1 ounce BarSol pisco, ¾ ounce Meletti amaro, 2 dashes Legitamus bitters, 1 ounce house-made peach purée and ½ ounce simple syrup. Shake with ice, strain over fresh ice in chilled rocks glass and top with 1 ounce Guinness beer and stir.