Akron Hammer Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add the 2 oz sliced fresh ginger. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Lower heat and simmer for 10 minutes to infuse ginger flavor. Taste — if you want a stronger spice, simmer 3–5 minutes longer.

Remove from heat and let the syrup steep with the ginger slices for 20–30 minutes as it cools to room temperature.

Strain the syrup through a fine mesh sieve, pressing on the ginger to extract flavor. Transfer syrup to a clean jar. Refrigerate; syrup keeps 2–3 weeks. Use 0.75 oz per cocktail.

Chill glass

Place a rocks glass or short tumbler in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail.

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz ginger syrup, and 2 dashes angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice/water from the chilled glass if used. Add fresh ice to the glass (large cube or several large ice cubes). Strain the shaken mixture into the glass over the fresh ice.

Carefully float 3 oz (about half a can or small bottle) of dark beer (stout or porter) on top: pour slowly over the back of a spoon or pour gently down the inside of the glass so the beer creates a layered foam on top. If preferred, simply top and gently stir once to integrate.

Garnish with a lemon wheel on the rim and a piece of candied ginger skewered on a cocktail pick (optional). Serve immediately.