Thursday, February 4, 2021

Strange Brew (Death & Co. Recipe)


I'm really enjoying beer with my cocktails lately. In some cases, as you may have seen previously, I also enjoy beer in my cocktails. The IPA craze has fueled a lot of creative bitter drinks that use beer for more than fizz. 

IPA is loaded with floral and citrus hop characteristics that make them taste almost juicy. This plays great with tropical flavors of falernum as well as herbal notes of gin. As I have done with previous cocktails, I'm using Stone IPA for its west coast style with more piney flavors. This is a good call when considering the pineapple and gin that goes into the Strange Brew. 

The Death & Co. recipe calls for Tanqueray 10, and I will echo that any high-botanical dry gin will hit the spot. Citadelle has 18 botanicals and it is in a luxury class of dry gin equal to Tanqueray 10. Sometimes you have to consider the quality of the gin, especially when making Death & Co. drinks, and even more so when mixing with beer. 

Overall, I loved how dry and bitter the drink was. It was refreshing and strong, like an IPA, but with lots of acidity and spice. If anything, I felt it could use more sugar; my falernum being a little drier than Velvet Falernum, so it did less to add sweetness. But I'm always appreciative when a Tiki (or near-Tiki) cocktail isn't heavy and doesn't shy away from the bitter and tart side.

  • 2 oz. dry gin (Citadelle used)
  • 3/4 oz. falernum
  • 1 oz. pineapple juice
  • 1/2 oz. lemon juice
  • IPA beer (Stone used)
  • 1 mint sprig garnish

Shake all ingredients with only 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Top with IPA and garnish with the mint. 


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