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...
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