Penn Shandy from Mixologist Michael Cecconi of Back Forty  New York, NY
+ Click image to enlarge

Penn Shandy
Mixologist Michael Cecconi of Back Forty – New York, NY
Adapted by StarChefs.com
June 2009
Yield:1 Cocktail

INGREDIENTS

Ginger-Infused Bluecoat Gin (Makes 24 ounces):
½ pound ginger, peeled against the grain into ¼-inch slices
1 750-milliliter bottle Bluecoat gin

Cocktail:
1 bottle Victory Prima Pils beer
1 ounce ginger-infused gin
1 ounce fresh lime juice
1 ounce simple syrup
1 twist lemon

METHOD

For the Ginger-Infused Bluecoat Gin:
Combine the peeled ginger with the gin in a blender and puree. Using a fine mesh strainer, separate the pulp from the gin. Store the gin in a tightly sealed bottle.

For the Cocktail:
Pour the beer into a Pilsner glass. In a shaker, combine ginger-infused gin, lime juice, and simple syrup. Add ice, shake, and strain into the glass. Garnish with the twist of lemon.