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Find. Eat. Drink.
Edition: 2 July, 2010
Tangled Up In Brew
The Honey Beer PedEgg

There's nothing like a cold beer on a hot summer night, but sometimes you may want something a bit more sophisticated. East Village restaurant JoeDoe's Jill Schulster doesn't think you need to chose between suds and spirits. She combines the two in her Prepared Beer cocktails.

Schulster experiments with a range of ingredients, everything from Old Bay, smoked salt, Lawry's Seasoned Salt, turmeric, mustard, even ketchup in her beer-inspired concoctions. "I'm not a sweet cocktail type of girl. My ultimate goal is balance. If it's not balanced, I won't serve it."

The Spirit

"At JoeDoe we use all small-batch hand made spirits. I loooooove DH Krahn Gin. It has really nice citrus, ginger notes and not a strong juniper berry flavor, which makes it unique."

The Tools

Jill recommends using a Ped Egg for zesting lemons... just not the same one you use on your feet. "It's the perfect zester."

The Recipe

Jill's "The Honey Beer" has all the right elements - it's sweet, salty, balanced, and refreshing, with a hint of hops. And it's a perfect pairing with the gin-cured scallop recipe, also from JoeDoe.

Ingredients:

  • 1.5 oz DH Krahn Gin

  • 1 oz fresh lemon juice

  • 1 tsp lemon zest

  • Dale's Pale Ale

  • Wildflower honey

  • Kosher salt

Directions:

  • Dip half of a rim of a pilsner glass in wildflower honey and lightly in kosher salt.

  • Shake gin, lemon juice, and lemon zest with ice.

  • Strain into half-rimmed pilsner glass.

  • Add ice.

  • Top with Beer.

  • Garnish with lemon peel.

Recommendations from JoeDoe's chef Joe Dobias and Jill Schuster
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