320 Main, Seal Beach, (2012)
Good-tasting beer cocktails understand that beer is already a finished product, then look to enhance and support what’s already there. Same goes for champagne, sherry… hell, even good-quality sipping spirits don’t need an assist from citrus, sugar, or whatnot. But when balanced thoughtfully, beer cocktails work great. And thinking about balance is just what got Jason Schiffer at 320 Main going on one of their most popular original cocktails, the Detroiter. On paper, it doesn’t sound like it will work… but take that first sip and you’ll get it. A balancing act of bitter, sweet, and just enough tartness evoke the fall flavors of apple and spice without tipping into the obvious Pumpkin Spice Latte category.
I asked Jason what inspired this drink, originally called the Michigander and made without the beer component. He says, “I was missing my favorite time of the year back home in Michigan – remembering pumpkin-carving parties my Mom took me to when I was a kid, raking leaves, and making cider from the apples we foraged in nearby orchards. I had this picture in my mind with these nostalgic tastes and smells. Applejack was an obvious place to start, and it only seemed natural to gravitate toward Cynar to mimic the earthy smells of the fall leaves. This original drink was called the Michigander – it starts a little on the sweet side and finishes somewhat drier so it works. Then, the Detroiter was born when a couple guys came in asking for a beer cocktail. We didn’t have one at the time, so I figured the Michigander’s front-end sweetness should stand up to a nice, dry beer. I knew hoppy beers pair well with bitter spirits, so IPA it went. Adjusting the recipe a bit and bringing in the high proof of the bonded Laird’s apple brandy instead of their 80-proof ‘applejack’ zeroes out any possible unpleasant bitterness from the hops and the Cynar.”
The grapefruit twist garnish is essential – its mix of bitter, sweet, and tart echoes what’s going on in the glass and helps it all make sense. To hit the right notes in this drink, look for a good-quality IPA like Ballast Point’s Sculpin, Russian River’s Blind Pig, AleSmith IPA, or if you really like a blast of hops, Stone’s Double Dry Hopped.
Hardware: Jigger, Muddler, Barspoon, Hawthorne strainer (if using Boston shaker), Fine-mesh strainer
Ice: Ice cubes
Glassware: Rocks glass
Spirit: Applejack (Laird’s apple brandy 100 proof)
Mixers: Cynar, Beer (India Pale Ale), Honey syrup (three parts honey mixed with one part hot water)
Juice & Garnish: Lemon juice, Grapefruit twist
In an empty shaker, add:
1 oz Cynar
1 oz beer (India Pale Ale)
3/4 oz applejack
3/4 oz lemon juice
3/4 oz honey syrup
Dry shake briefly to blend and release some carbonation from the beer. Add ice and shake again to chill. Double-strain (to catch small bits of ice and citrus pulp) into a rocks glass over ice cubes. Add an extra:
1 oz beer (India Pale Ale)
Stir to blend. Pinch a grapefruit twist over the drink to express oils onto its surface, then lightly brush the twist around the glass exterior. Garnish with the twist.
You’ll just have to drink the leftover beer, darn the luck.