:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/93cRcWAOpKKiYgDGOK6u/91aa74d70e40eb1db99207d784d865.jpg "The Dirty Flower")
The Dirty Flower
Pegu Club bartender Kenta Goto’s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck.
Ingredients
- 1 medium grapefruit
- 6 ounce gin chilled
- 41⁄2 ounce st germain elderflower liqueur chilled
- 3 ounce freshly squeezed lemon juice chilled
- 3⁄4 teaspoon crystal sugar
- 3 dash orange bitters
- 6 bottles wheat beer such as paulaner chilled
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Directions
Using a vegetable peeler, remove 6 wide strips of peel from the grapefruit, making sure to avoid the white pith; set aside. Squeeze 3 ounces of juice from the grapefruit and place in a 3-quart container (save the remaining juice for another use).
Add the gin, St-Germain, lemon juice, sugar, and orange bitters to the container and stir until the sugar has dissolved. Add the beer and gently stir to combine.
To serve, twist one grapefruit peel over a beer glass or cup and drop inside. Top with the beer mixture and serve.
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