The Boilermaker Revisited

Oct/Nov 2011

Bourbon and beer get the craft cocktail treatment

Anvil Bar & Refuge
bartender Alex Gregg wanted to update a boilermaker for the Houston bar’s menu of Southern-inspired cocktails. “You can’t get more Southern than a shot of whiskey and a beer,” says Gregg, whose Rooster Cogburn puts an elegant spin on the beer cocktail. Texas gets a shout-out with a simple syrup made from Lone Star lager, while traditional cane syrup gives the drink its richness and an egg adds “luxurious body.”

The Rooster 
(Makes 1)
1½ oz. Buffalo Trace bourbon
2 oz.  “hoppy” IPA
½ oz. lager syrup 
(see below)
1 tsp. Steen’s cane syrup
1 whole egg

Combine all ingredients in a shaker filled with ice. Shake for several minutes until the egg is incorporated and the mixture is nice and frothy. Strain into a tall collins glass with no ice. If desired, garnish with a 
little bourbon in half an eggshell and a bourbon-macerated cherry.

Lager Syrup
2 12-oz. bottles lager beer 
(Gregg uses Lone Star)
1 cup sugar
½ cup brown sugar
In a deep saucepan over medium-high heat, add the beer and reduce by half, taking care not to let it bubble over. Stir in sugar and mix until it dissolves. 
Allow to cool.

>Check out five Southern bars with heritage-style cocktails