Beer and cocktails

Beerfest Asia 2014 has ended, but what if you still have not had your fill of beer?

M got two bars, Anti:dote and Bar Stories, to share their unique beer-inspired cocktail recipes.

And yes, while beer and cocktails might seem like strange bedfellows, these ones taste pretty good.

FAIR WEATHER SHANDY

 

 

​By Tom Hogan (above), Anti:dote

A relatively simple cocktail, it is similar to a shandy, but far stronger. Steps 1 to 3 of this recipe show you how to make grapefruit liqueur that can be kept refrigerated for a few weeks.

INGREDIENTS

• 200g white sugar
• 2 large grapefruit peels
• 8g rosemary
• 2g mint
• 200ml white rum
• 30ml water
• 25ml lemon juice
• Beer to top it off (preferably a Belgian white beer)

METHOD

1. Combine sugar, grapefruit peels, mint and rosemary in mixing bowl and mash for 10 minutes.

2. once sugar begins to clump, add rum and water to sugar mixture and stir until sugar dissolves.

3. Strain mixture for liqueur.

4. Add 60ml of the grapefruit liqueur and lemon juice into a beer glass.

5. Pour in beer slowly, holding glass at a 45 deg angle.

6. Garnish with grapefruit peels and rosemary.

XEPER I SET

By Zachariah Elias, Bar Stories

This dark, earthy creation mimics dark ale. Xeper I Set (pronounced Khefferee- set) is named after the ancient Egyptian word for creation, a homage to beer’s Egyptian roots.

INGREDIENTS

• 45ml spiced rum
• 45ml apple juice
• 5-10ml lemon juice
• 30ml egg white
• 22.5ml Elixier liqueur
• 3-4 dashes cardamom bitters
• 3-4 dashes chocolate bitters
• 10ml sugar syrup

METHOD

1. Add all ingredients into shaker. Shake without ice.

2. Add ice and shake further.

3. Strain into a chilled beer glass and serve.

THE PURE BLONDE

By Ow Zhao Hui, Bar Stories

A recreation of the flavours and experience of a pale ale without using a drop of beer, with a refreshingly dry and crisp aftertaste.

Be warned though — while it tastes like beer, it is way stronger than any pint you will find.

INGREDIENTS

• 60ml Bols Genever
• 45ml Nigori sake
• 22ml Lillet Blanc
• 5ml white balsamic vinegar
• 10ml lemon grass syrup
• Two mint sprigs
• 10ml egg white

METHOD

1. Muddle mint roughly for bitterness, then add all ingredients and shake with ice.

2. Carbonate by putting through a soda maker or using a soda siphon.

3. Pour into chilled kopitiam mug.