Brazilians of German descent in Blumenau, Brazil’s ‘German’ city—and host to the world’s second largest Oktoberfest—couldn’t figure out who to root for in the day’s earlier slaughter… so they shrugged and drank more beer.
While traditionally involving a 50/50 mix of Crown Royal and Banana Liquer, this rendition of the King Kong—concocted by the 1976 marketing departments at Jim Beam, Ripley’s, and Paramount—is nice enough to get you through a monstrously humid afternoon.
King Kong Cocktail
1 oz. Jim Beam Bourbon
3/4 oz Grenadine
1 Wedge of Lime
Start with 1 oz. Jim Beam over ice in a tall glass, add 3/4 oz. grenadine, fill with Orange juice, add wedge of lime and your friends will go ape over your “King Kong Cocktail!”
Recommendation: Double the booze, lessen the grenadine, and top with club soda.
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.
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