101 Best New Cocktails: Walkers N’ Bitter by Ryan Haile, Parlour, Oakland, CA, USA
Walkers N’ Bitter
Ryan Haile, Parlour, Oakland, CA, USA
“Salt and vinegar chips, they have been my favorite since I can remember. British friend of mine would share her homeland’s flavors of Branston pickle, or PG Tips, and the occasional crisps of many types. There has been an explosion of variations on this classic duo of savory and tangy, but nothing beats the good ol’ salt and vinegar combo. Now, I can’t say I have ever been to England, or Europe in general for that matter, and it is on my list of things to do in my life, but I can appreciate the combination of Walkers S and V crisps and a pint of bitter, in this case blending the best of three worlds and getting the thought of crisps while the bitter beer, and citrusy, juniper, gin do their job.” Ryan Haile
60 ml (2 oz) St. George Dry Rye gin
15 ml (.5 oz) IPA Syrup**
15 ml (.5 oz) fresh lemon juice
7.5 ml (.25 oz) Gran Classico Bitter
Float of IPA
1 lemon twist or hops bud, as garnish
Rim a double old-fashioned glass with the salt and malt mixture.
Shake over ice and fine-strain over fresh ice into the glass. Top with IPA and add the garnish.
*Salt and Malt Rim: Mix 1 tablespoon kosher salt with 2 teaspoons powdered malt vinegar in a shallow dish.
**IPA Syrup: Combine equal parts IPA and granulated sugar in a saucepan. Bring to a simmer, remove from heat, stir, let cool, and bottle.
gaz sez: I’m a big lover of salt and vinegar crisps, too, so this one caught my eye very quickly. This is a weird bird, indeed, but it works very well, and I love the creativity that went into this one. Nice one, Ryan!
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