Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Amalga Juneauper Gin, Elderflower Liqueur, Luxardo Maraschino Liqueur, grapefruit juice, topped with citrusy Girdwood No Woman No Cryo beer foam.

Add 2 oz Amalga Juneauper Gin, 0.5 oz elderflower liqueur, 0.25 oz Luxardo Maraschino liqueur, and 1 oz fresh grapefruit juice into a cocktail shaker. Add a good amount of ice (about 1 cup) to chill and dilute properly.

Combine and chill

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This ensures integration and appropriate dilution.

Shake

Double-strain the mixture into a chilled coupe or Nick & Nora glass (or a rocks glass over a single large ice cube if preferred) to remove ice shards and pulp for a clean texture.

Fine strain

Use a small chilled metal mixing bowl or the canister of an iSi cream whipper. Keep beer very cold. If using egg white instead of aquafaba, make sure it is pasteurized or use aquafaba for a vegan foam.

Prepare tools and chill

In the chilled bowl, combine 3 oz cold Girdwood No Woman No Cryo beer, 0.5 oz cold heavy cream, 0.5 oz aquafaba (or pasteurized egg white), 0.25 tsp simple syrup, and 0.125 tsp fresh lemon juice. Add 0.25 tsp finely grated grapefruit zest if using for extra aroma.

Combine foam ingredients

Using an immersion (stick) blender with a small whisk attachment, blend the mixture just below the surface at high speed for 20–30 seconds until a stable, frothy foam forms. Stop before the beer loses too much carbonation. Transfer foam to a chilled container, skimming the best, thickest foam from the top for topping the cocktail.

Aerate to create foam (method A: hand blender)

If using an iSi whipper: pour the mixture into the whipper, charge with one N2O cartridge (or one N2O + 1 CO2 depending on desired texture; N2O yields creamier foam), shake 3–4 times, then let sit chilled for 10 minutes. Dispense gently—the first short bursts produce the creamiest foam. Whichever method you use, work quickly so foam retains beer aromatics.

Aerate to create foam (method B: iSi cream whipper)

Let the foam rest 30–60 seconds to stabilize, then skim the dense top layer with a spoon and keep it chilled until ready to top the cocktail. Discard any thin watery beer underneath.

Skim and reserve

Carefully spoon or pipe a 1/2–3/4-inch layer of the citrusy beer foam onto the chilled strained cocktail. The foam should sit as a bright, slightly citrusy cap on the drink.

Top the cocktail

Float a thin grapefruit wheel or twist on the foam and optionally add a micro sprig of thyme or an edible flower. Express a light spray of grapefruit zest over the foam for extra aroma. Serve immediately.

Garnish and finish

Amalga Juneauper Gin

Elderflower liqueur (e.g., St-Germain)

Luxardo Maraschino liqueur

Fresh grapefruit juice

Girdwood No Woman No Cryo beer (cold, citrus-forward)

Cold heavy cream

Aquafaba (chickpea brine) or pasteurized egg white

Simple syrup (1:1)

Fresh lemon juice

Optional: grapefruit zest (for aroma)

Thin grapefruit wheel or twist

Micro sprig of thyme or edible flower (optional)

Cryo-Genic

Make Cryo-Genic Recipe in just 20m. Amalga Juneauper Gin, Elderflower Liqueur, Luxardo Maraschino Liqueur, grapefruit juice, topped with citrusy Girdwood No Woman No Cryo beer foam.

Cryo-Genic

Descriptors

Tasting Notes

Food Pairings

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