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Hops N Scotch proves Beer belongs in cocktails
Liza Weisstuch
By Liza Weisstuch
Globe Correspondent

People who take their drinks seriously often shudder at the words “beer cocktail.’’ (Perhaps the idea triggers suppressed memories of that offensively named “Irish Car Bomb’’ ritual.) But every time I convince someone to try a well-conceived beer-spiked cocktail, he becomes a believer. Suds are best used in cocktails in small amounts, to enhance or lengthen a flavor or texture. At Hops N Scotch in Brookline, a drink called A Splash of Sunshine helps make the case. Bartender Nicole O’Keefe designed the drink on a foundation of Privateer Amber Rum, which she fortifies with a full-bodied, vanilla-tinged amaro. Lemon juice provides the acid to temper the sweetness, and a Belgian-style wheat beer comes in at the end, offering fizz that stretches out and enlivens the citrus note. In the right hands, the use of beer in a mixed drink is neither a gimmick nor a sin.

A SPLASH OF SUNSHINE

Makes 1 drink

1½ ounces Privateer Amber Rum (or another aged rum)

½ ounce Amaro Montenegro

½ ounce fresh lemon juice

½ ounce simple syrup (add ¼ cup sugar to ¼ cup water and stir until integrated)

1 ounce Allagash White (or another Belgian-style wheat beer)

1 lemon wheel for garnish

1. Into a shaker over ice, pour rum, Amaro Montenegro, lemon juice, and simple syrup. Shake vigorously for 20 seconds.

2. Strain into a Belgian beer glass over ice.

3. Top with beer.

Adapted from Hops N Scotch

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter @livingtheproof.