Port Of SF Cocktail
To learn more about this recipe, read the related story, "Shim, Shim, Sherry."
Recipe adapted from Mikha Diaz and Michael Cecconi, Two Sisters Bar & Books, San Francisco
Port of SF
Make this beer-based cocktail, adapted from Dinah Sanders' The Art of the Shim.
Prep Time
10
minutes
Cook Time
2
minutes
servings
1
cocktail (plus a shy ½ cup ginger syrup)
Total time: 12 minutes
Ingredients
- Ginger Syrup
- ½ cup water
- ½ cup sugar
- 2 inches fresh ginger, peeled (scrape away the skin using the edge of a teaspoon) and sliced into ¼-inch rounds
- Cocktail
- 1½ ounces Madeira
- ½ ounce fresh lime juice
- 3 to 4 ounces Prima Pils or other German pilsner-style beer
- 2 thin lime wheels
Directions
- Make the ginger syrup: To a small saucepan, add the water and sugar. Bring to a simmer over medium-high heat and, once the sugar is dissolved, turn off the heat and allow the mixture to cool slightly. Pour the cooled syrup into a blender jar and add the ginger slices, puréeing until well combined. Strain the syrup through a fine-mesh sieve and into a medium bowl. (You can discard the solids.) Refrigerate in an airtight container for up to a few weeks.
- Place an Old Fashioned glass in the freezer for 5 to 10 minutes before serving. Fill a mixing glass with ice, then add the Madeira, lime juice and ½ ounce of the ginger syrup. Shake well and double-strain into the chilled Old Fashioned glass. Top with the beer and garnish with the lime wheels.