CRAFT by Under My Host® Issue No. 18 Made in America: Part III | Page 58

W W W. C R A F T BY U M H . C O M
HERRINGBONE
1 ½ oz. Amargo Vallet Angostura
1 oz. Benedictine
1 oz. jaggery syrup (page 22)
¾ oz. lemon juice
2 oz. extra stout of choice
In shaking tin, combine Amargo, Benedictine, syrup, and lemon juice, and shake with
ice for 10 seconds. Strain over fresh ice, top with a bitter, extra stout, and enjoy.
Try PourTaste’s seasonal twist:
This is a fairly low-alcohol cocktail. Try adding ¾ oz. of whiskey of choice to add body
and depth.
*Instructions for jaggery syrup: Jaggery, which is an Asian raw sugar, comes in blocks
and needs to be broken into smaller pieces. Cut off a piece about the size of a lemon
and let melt into 2 cups of simmering water, in saucepan. Ready for use once dissolved.
Reprinted with permission from Excerpted with permission from The Ultimate Guide to Beer Cocktails:
50 Creative Recipes for Combining Beer and Booze by Jon and Lindsay Yeager. Copyright 2018 by Sky-
horse Publishing, Inc.
PHOTOGRAPHY COPYRIGHT: Skyhorse Publishing, Inc.
© Hundred-to-One LLC 2018. All rights reserved.