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.