Staff Blog
Craft beer crosses over into cocktails, NY Times takes notice
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The Meal Ticket faithful have heard me rag on before about beer cocktails, those lowbrow mixtures of brew, hard liquor, juices and even wine, and now our favorite food section has picked up on the trend. Yesterday’s New York Times profiled a few beer-loving bartenders, chefs and resto owners who are daring to blend and offend brewers.
Philadelphia gets represented by London Grill co-owner Terry Berch McNally, who was tapped to talk about the inspiration behind London’s new beer cocktail program.
Indeed, the inspiration for the beer drinks that Terry Berch McNally serves at the London Grill in Philadelphia was Rudi Ghequire, brewer of Rodenbach beer in Belgium, who “suggested we add things like grenadine and cassis to his beer,” she said. “You sell more beer this way, and you make more money.”
Scope London’s full list of creations after the jump.
RELATED: Infuriating Brewers: A guide to beer cocktails [2Dec08]
From London Grill’s Beer Drinks Press Release:
Fascinating beer drinks include:
London Shandy, Fuller’s ESB, Domaine de Canton ginger liqueur and lemon;
Sierra Red Eye, Sierra Nevada pale ale with a shot of spicy house-made Bloody Mary mix;
Flower Bud, Budweiser, crème de violette and St. Germain elderflower liqueur;
Bank Robber, Stoudt’s Willie Sutton lager, house-infused green tea vodka and Irish Mist;
Smoke ‘Em If You Got ‘Em, Victory Prima Pils with mescal, chipotle vodka, lime and a salt rim;
How Now Brown Cow, Brooklyn brown ale with Nocello and espresso vodka.
In all, London will offer 14 rotating beer cocktails, ranging in price from $5 to $8 with up to 10 varieties available daily.
