Jordan Morris needs a good after word sipper, Ben went to Germany for 36 hours, and Chris played softball for the first time in years.
Desert Healer (via)
1 1/2 oz Gin
1/2 oz Cherry brandy
3 oz Fresh orange juice
3-5 oz Chilled ginger beer
Shake gin, cherry brandy and orange juice vigorously with ice, then strain into an ice-filled glass. Top with ginger beer and stir gently. Garnish.
Put some ice in a beer glass. Add ingredients, garnish with a lemon and serve.
Frank Collins (via)
1.5 oz gin (or any spirit you have, we’d try tequila first)
1.5 oz frank consommé*
3 dashes Worcestershire sauce
2 oz beer to top
Add all but the beer to a shaker with ice, shake to chill and strain into a Collins glass over fresh ice. Top with beer and garnish with a hot dog spear that has been cooked or not. It doesn’t matter.
*Cook several hot dogs in boiling water. Reserve the water.
Rye Mint Julep (via)
2 oz Rye whiskey
2 barspoons turbinado or demerara syrup (2:1, sugar to water)
2 dashes Angostura bitters
10-12 mint leaves
In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.
Salt the rim of a beer glass by rubbing a lime wedge around it and pushing it into salt sprinkled on a plate. Fill the glass 1/4 with the tomato juice, add the lime juice and the sauces. Fill the rest of the way with beer. Garnish with a lime.