Booze ‘n’ Brews just wouldn’t be complete if we didn’t come up with our own beer cocktail. For that, we turned to Campari, blended with Shed Mountain Ale. Add a splash of grapefruit juice and Barr Hill Gin, and you get a drink that’s pink, but deceptively so: this is no glass of bubble gum. The undercurrent of bitters is tempered by the gin’s sweetness, and the whole thing zings to life with a spritz of lemon juice. They might go down a little too easily.
We’re about to head over to get things ready at Red Square, and are poised to raise a glass to Fridays, to spring, to beer, to the end of Restaurant Week, and not leastly, to MCA. See you there?
Corin Hirsch was a Seven Days food writer 2011 through 2016. She was also a dining critic and drinks columnist at Newsday from 2017 to 2022, and contributes to The Guardian, Wine Enthusiast and other publications. She’s spoken often on colonial era drinking and is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.
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