Saint Arnold Brewing Company is Texas' oldest craft brewery — not to be confused with the oldest independent brewery, the Spoetzl Brewery in Shiner. The staff at Saint Arnold does everything from brewing, filtering and bottling beer to coming up with new, creative cocktail recipes.
Yes, cocktail recipes.
It's fair to say one doesn't normally think of cocktails when thinking of beer or Saint Arnold suds — however, beer's no longer necessarily a solo act. Big on volume for larger pours, it also makes for a good balancing tool — and bartenders are using it more often in mixed drinks instead of the more traditional soda and tonic.
Saint Arnold's Leslie Ross, winner of the 2012 Caorunn Gin Storytellers USA Competition at Tales of the Cocktail, is taking beer cocktails to a new level.
Perhaps one of the most well known beer drinks is Mexico's michelada, which is made with beer, lime juice and a Bloody Mary-like spicy mixture.
Now Saint Arnold's Leslie Ross, winner of the 2012 Caorunn Gin Storytellers USA Competition at Tales of the Cocktail, is taking beer cocktails to a new level.
Pay a visit to Liberty Station or Beaver's and an array of inventive, refreshing beer-based libations are yours for the asking, including Ross' Saint Arnold Summer Pilsner Caipirinha. The main ingredients are beer, a house-made black peppercorn syrup and yellow watermelon.
Beer advocate or no, the flavors will win you over. The beer subtly blends with the yellow watermelon and cachaca to take the edge off the sweet. Giving it a slight kick, but still in balance, is the black peppercorn syrup and ginger liqueur.
Cheers and Bottoms Up! From CultureMap and Saint Arnold (with a bonus beer cocktail recipe):
Saint Arnold Summer Pilsner Caipirinha:
- Three lime wedges
- 1/2 ounce lime juice
- Three to four cubes yellow watermelon
- 1 ounce black peppercorn syrup (recipe follows)
- A pinch of fresh tarragon
- 1 1/2 ounces cachaca
- 1/2 ounce of canton ginger liqueur
In a pint glass, muddle the lime wedges, lime juice, yellow watermelon, black peppercorn syrup and tarragon. Add the cachaca and canton ginger liqueur. Add ice and shake. Pour into a pint glass, add more ice, top with Saint Arnold's Summer Pilsner and garnish with lime and freshly ground black pepper.
Black peppercorn syrup: Simple syrup is equal parts sugar and water (one cup to one cup). Add to that 1/4 to 1/2 cup fresh whole and or cracked black pepper. Refrigerate overnight for a rich black color, although if in a rush, you can use after 20 minutes.
Strain into a clean glass container. It will keep in the fridge for up to six weeks.