Dogfish 60 Recipe

Cocktail

1. 1

   Prepare glass

   Chill a pint glass or large beer glass by filling it with ice and a splash of water while you prepare the cocktail, or place it in the freezer for 5–10 minutes.

2. 2

   Build the base

   In a cocktail shaker, add 0.5 oz fresh lime juice, 0.25 oz simple syrup, 0.5 oz Aperol, 0.5 oz gin, and 2 dashes of orange bitters. Add a handful of ice (about 1/2 cup) to the shaker.

3. 3

   Shake

   Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled and slightly frosted. This chills and dilutes the base enough to marry with the beer.

4. 4

   Discard glass ice and strain

   Empty the ice/water from the chilled pint glass. Fine-strain (or double-strain) the shaken mixture into the chilled pint glass over 3–4 fresh ice cubes or a large ice chunk if you prefer a slower-diluting drink.

5. 5

   Top with beer

   Carefully tilt the glass and slowly pour 12 fl oz of Dogfish Head 60 Minute IPA (or similar IPA) down the side to preserve carbonation and create a layered effect. Pour gently so the beer mixes with but does not foam excessively with the shaken base.

6. 6

   Finish and garnish

   Give the drink a gentle stir — one or two slow turns with a bar spoon — to integrate the beer and base evenly. Garnish with a lime wheel perched on the rim and, if using, a mint sprig slapped to release aromatics and tucked into the glass.

7. 7

   Serve

   Serve immediately while cold and effervescent. Encourage the drinker to sip so they experience the beer’s hop character alongside the bitter-sweet and citrus notes from the Aperol, gin and lime.