To learn more about this recipe, read the related story, "Shim, Shim, Sherry."
Port of SF
Recipe adapted from Mikha Diaz and Michael Cecconi, Two Sisters Bar & Books, San Francisco
Yield: 1 cocktail (plus a shy ½ cup ginger syrup)
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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
1½ ounces Madeira
½ ounce fresh lime juice
3 to 4 ounces Prima Pils or other German pilsner-style beer
2 thin lime wheels
1. 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.
2. 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.