With a light nod to Radlermass, Franz Xaver Kugler’s 1922 invention of a 50-50 beer & lemon soda drink for bicyclists that passed by his tavern, RAD is a new offering from Sixpoint that features a blend of fruit juices balanced by a smooth wheat beer base and very low ABV. Perfect for day-long sessions.
Because sometimes you have to work extra hard for your drinks
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
The Menu Beer Foamer by Norm Architects allows you to add a draught-like foam to your beer.
The HopBox is a home brewing kit contained in a handcrafted pine and aromatic cedar wood box. Complete with a drawer and compartments for all the equipment, the HopBox enables you to brew at home and contain the mess that occurs when you try to channel your inner-booze chemist.
Anyone who has ever spent a joyous, long afternoon picking crabs and drinking beer has an idea of how this seasonal beer from Flying Dog tastes. Brewers spent 6 months with the spice experts at OLD BAY developing this summer treat. On shelves Memorial Day through Labor Day in Maryland, DC, Virginia, West Virginia, Pennsylvania, Delaware, New Jersey, New York, and North Carolina.
The Alcohol and Tobacco Tax and Trade Bureau recently approved a new powdered alcohol not-so-cleverly named “Palcohol.” Coming in seven flavors, from “Margarita” to “Kamikaze”, the powdered mixes will be available in the fall, just in time for the start of tailgate season.
KNOB CREEK SWEET & SPICY TEA
Recipe by Zac Matthews, Mixologist
2 parts Knob Creek Rye
2 parts Southern Style “Sweet Tea” (*recipe below)
¼ part Fresh Lemon Juice
1 part Prosecco
1. Combine Knob Creek Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.