After Pink Zelda and Green Devil, 3rd and last excerpt from Cocktails on Tap, The Art of Mixing Spirits and Beer (Stewart, Tabori and Chang, March 2015) by Jacob Grier will add fireworks to your party.
1 and 1/2 oz. rye whiskey
3/4 oz. Aperol
1/2 oz. fresh lemon juice
1/2 oz. Rich Simple Syrup, see recipe below
2 dashes orange bitters
4 to 5 oz. (120 to 150 ml) hefeweizen
Lemon peel, for garnish
Combine the rye, Aperol, lemon juice, syrup, and bitters in a shaker and shake with ice. Strain the drink into an ice-filled pint glass. Top it with the hefeweizen and garnish with the lemon peel.
Rich Simple Syrup
1 cup (200 g) sugar
1/2 cup (120 ml) water
Combine the sugar and water in a pot and heat, stirring, until the sugar has dissolved. Store the
syrup in a sealed bottle in the refrigerator. It will keep for several weeks.
Makes about 1 cup (240 ml)
(* Recipe reproduced with permission from 'Cocktails on Tap' by Jacob Grier - published by Stewart, Tabori and Chang, March 2015- Photographs: David L. Reamer)