This is a beer cocktail of my own alchemyzing. If you haven’t put beer into your cocktails at this point, what are you even doing with your life? Wise up, my friends!
1.5 oz Roasted Maté Guarana Chai Tea-Infused Scotch
0.75 oz Fresh Grapefruit Juice
0.5 oz Cardamaro
0.5 oz Amaro Sfumato Rabarbaro
0.25 oz Campari
0.25 oz Ginger liqueur
0.25 oz Elderflower liqueur
2 drops Bittermens ‘Elemakule Tiki Bitters
2 drops Bittermens Hopped Grapefruit Bitters
1-2 oz Hazy IPA
Add everything except IPA to a shaker filled with ice and shake vigorously for 20 seconds. Double strain into a stemmed Belgian ale glass over a large chunk of cracked ice. Top off with a good Hazy IPA and garnish with a fat grapefruit peel.
*Roasted Maté Guarana Chai Tea-Infused Scotch:
Put 2-3 tablespoons of loose-leaf Chai Tea into a quart canning jar, then fill with one full bottle (750ml) of any good Single Malt Scotch (I used Auchentoshan). After 1 hour, strain out tea into a glass bottle. Due to the alcohol content, the infusion will keep indefinitely at room temperature.