I went to the Southern Tier Distilling Company yesterday and bought a bottle of Citrus Gin, and made myself this cocktail with Cactus Fruit — AKA prickly pear.
I figure I’ll call it a Stoneman Circle Sour.
I couldn’t make it Friday or Saturday, but I finally made it this afternoon to Southern Tier’s new distillery:
I also tried their 100 proof corn whiskey and Maple Spirit — made with local syrup.
The distillery offers single shot tastings, flights of four different 1 oz samplers or cocktails. Today being Sunday, the distillery workers were making Bloody Marys with their house vodka — as well as the Mojitos, Moscow Mules and other drinks they’d been mixing all weekend.
That’s not beer foam in this picture:
The stuff works very well, and is easy to find… It’s just the juice left in a can of chickpeas. Weird, I know. But the smell disappears and the liquid emulates the thickness and foaminess of egg white pretty exactly.
I read about the substitute here, I’m an article from Tales Of The Cocktail.
The beer cocktail pictured above mixed SouthernTier’s Porter with Averna, Spiced Chocolate Bitters aquafaba foam and more!
The result was sort of like a milkshake with chocolate and coffee notes.
BEER ME: Barney Flats Oatmeal Stout
I was at Southern Tier last night, and one of the two beers I had was this Oatmeal Stout from the Anderson Valley Brewing Company:
The following info comes from the Anderson Valley Brewing Company’s website:
DESCRIPTION: Deep ebony color, voluptuous mahogany head and bold, roasty flavors. Aromas of freshly baked bread, espresso, and dried cherries plus toffee flavors and a creamy mouth feel.
BITTERNESS: 14 IBU
MALTS: Pale Two-Row, Crystal (40L & 80L), Roasted Barley, Munich, Chocolate, Oats
HOPS: Columbus, Northern Brewer
Today was quite warm and felt like an appropriate end to August here in Western New York.
Tonight though I’m sipping a fall beer and thinking of the coming season:
Harvest is easily my favorite beer by Southern Tier. Some people fiend for Pumking and others I know like to nurse Old Man Winter on long, cold, snowy nights. But for me, few of their beers taste better than a Harvest — especially outdoors as the summer weather cools and autumn arrives.
And what makes Harvest even better!? A shot of Jameson right in the glass:
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: