The Dirty Flower
Pegu Club bartender Kenta Goto’s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck.
What to buy: We like Plymouth English gin in this drink because of its smooth juniper finish and earthy flavor.
St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores.
Game plan: If you’re bringing this to a tailgate or party, make the recipe through step 2 and keep chilled. Add the cold beer when ready to serve.
This drink was featured as part of our Beer Cocktail Recipes photo gallery.
- 1 medium grapefruit
- 6 ounces gin, chilled
- 4 1/2 ounces St-Germain elderflower liqueur, chilled
- 3 ounces freshly squeezed lemon juice (from about 3 medium lemons), chilled
- 3/4 teaspoon granulated sugar
- 3 dashes orange bitters
- 6 (12-ounce) bottles wheat beer, such as Paulaner, chilled
1Using a vegetable peeler, remove 6 wide strips of peel from the grapefruit, making sure to avoid the white pith; set aside. Squeeze 3 ounces of juice from the grapefruit and place in a 3-quart container (save the remaining juice for another use).
2Add the gin, St-Germain, lemon juice, sugar, and orange bitters to the container and stir until the sugar has dissolved. Add the beer and gently stir to combine.
3To serve, twist one grapefruit peel over a beer glass or cup and drop inside. Top with the beer mixture and serve.
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