Matilda, a Belgian-style pale ale with dried fruit, clove, and yeasty notes, is great for making fall-time drinks. The baking spice–like flavors that are inherently in the beer– completely transform the whole rye whiskey cocktail and transport you to crisp nights by the fire. —INGRAIN, Fall/Winter 2019
RECIPE / Ken Hunnemeder
Makes 1 cocktail
2 ounces Pikesville Rye
½ ounce freshly squeezed lemon juice
¼ ounce honey syrup (ingredients + recipe below)
1 dash Angostura bitters
1 egg white
3 ounces Matilda (Goose Island)
Fresh sage leaves (optional)
2 ounces Pikesville Rye + ½ ounce freshly squeezed lemon juice + ¼ ounce honey syrup + 1 dash Angostura bitters + 1 egg white in a cocktail shaker.
Shaker with ice and shake vigorously for 30 seconds to make sure you’re creating the foam from the egg white. Strain mixture into an ice-filled highball glass.
Cocktail with 3 ounces Goose Island Matilda + fresh sage leaves (optional) and serve.
Hot water (just a little bit) into honey until the consistency is like pancake syrup, and you’ve got honey syrup.