I enjoy taking photos at work:
Read yesterday’s post here.
Read my Hop Sun Shandy post here.
Today’s post is of another Southern Tier Shandy, but this one’s made with a one-off beer we scored from the brewery and Arthur R. Gren Distributing.
Curious about the Hop Sun Shandy? My initial post can be read by clicking here.
Today’s post though is about Southern Tier’s “Local Sour,” a kettle sour beer we were lucky enough to get a keg of this week at the restaurant where I work:
About This Drink:
Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With tart specialty beer on tap, we started adding in fresh-squeezed lemon juice and some liqueur for a basic and delicious house shandy.
•.5 oz lemon juice
•.5 oz simple syrup
•.5 oz orange juice
•.5 oz Domaine de Canton
•10 oz Hop Sun
•4 oz Sierra Mist
Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of “Local Sour” and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.
Note: The above recipe is scaled to serve the drink in a pint glass, but we also cut the recipe in half to serve in a smaller glass, as pictured here:
I love seeing people’s photos of the drinks I’ve made them at the bar.
It’s nice to see the cocktail from a different angle… The customer’s eye view!
Thanks for the photos AnnieBets!
Prizefighter No. 1:
Read more about the Prizefighter by clicking here.
New York Sour:
A perfect shot of a New York Sour! And I’m even in the frame, prepping two rocks glasses for another round of drinks! Ha!
That glorious moment when the cocktail’s full to the brim and the wine’s still floating — not yet mixed in with the whiskey and lemon! I love the look of it!
Read more about the New York Sour by clicking here.