IPA Cocktail

You won't find too many beer cocktails on Miami drink menus. Robert Ferrara, head bartender at The Dutch, provides a smooth introduction to the genre. His version combines bracing grapefruit-infused Aperol with Stone IPA, which has its own citrusy notes. Ferrara makes the almond syrup orgeat by soaking almonds in water, then puréeing them, but he also loves the orgeat from Small Hand Foods. For more 2012 Best Cocktails, click here.

Recipe adapted from The Dutch, Miami Beach, FL

IPA Cocktail
No Ratings
IPA Cocktail from The Dutch, Miami Beach, FL
Servings
1
drink
Ingredients
  • Grapefruit-infused Aperol
  • Peel of 1 large grapefruit
  • 1 bottle Aperol
  •  
  • Cocktail
  • Ice
  • 1 ounce grapefruit-infused Aperol
  • ½ ounce fresh lemon juice
  • ½ ounce Small Hand Foods orgeat
  • 1 twelve-ounce bottle Stone IPA
  • Twist of grapefruit peel for garnish
Directions
  1. Make the grapefruit-infused Aperol: In an airtight container, add the grapefruit peel and Aperol. Seal. Set aside for 24 hours. Strain, then place the liquid back in the Aperol bottle.
  2. Make the cocktail: In a cocktail shaker filled with ice, combine the grapefruit-infused Aperol, lemon juice and orgeat. Shake for 20 seconds. Strain into a pilsner glass filled with fresh ice. Top with the Stone IPA and garnish with the grapefruit twist. Serve.
Rate this recipe