a Ground State-inspired Beer cocktail
If you’ve wandered into our Tasting Room and have met me behind the bar, you know I’ve got an old soul. I’m a fan of all the anachronisms of yesteryear, and in particular, have a very soft spot for Polynesian culture and Tiki-inspired cocktails. The nostalgic island mystique coupled with the well-honed skills of an intrepid bartender guarantee an evening of adventure, no matter where you're sipping.
On a recent trip to Chicago, I had the pleasure of enjoying a few of Paul McGee's (Beverage Director/Partner at the Lost Lake) expertly crafted tiki-themed libations and quickly became enamored with his commitment to faithfully showcasing the versatility and culture behind these vintage-style cocktails. Inspired to create a unique cocktail of my own, I looked toward a local legend in riffing on the classic "Beachbum" Berry recipe “Mr. Bali Hai” from San Diego's Bali Hai institution.
I present to you: Breakfast in Antigua, featuring Ground State, our Bourbon Barrel Aged Breakfast Stout!
- 1.5 oz dark rum
- 1 oz light rum
- 2 oz Ground State: Bourbon Barrel Aged Breakfast Stout
- ½ oz Vermont maple syrup
- 1 oz lime juice
- 1.5 oz pineapple juice
- 1 tiki mug
- 1 spiffy straw
- Double jigger
- Large measuring cup
- Cocktail shaker
- Citrus juicer
- Fine mesh strainer
- Crushed ice
- Prepare your juices for the cocktail. Clean, cut, and juice your pineapple and limes. Take care to reserve your pineapple fronds for an optional garnish!
- Add the light and dark rum to a cocktail shaker along with maple syrup, lime, and pineapple juices.
- Add 12 oz of crushed ice along with a few large cubes to your shaker.
- Vigorously shake to combine for approximately 30 seconds.
- Add 2 oz of Ground State to your preferred serving vessel and top with the contents of your shaker.
- Garnish with pineapple fronds and a straw. Enjoy!
This cocktail combines the unlikely pairing of coffee, maple, and pineapple to create a mélange of dark, nuanced flavors -- a sultry combination of sweet and spicy. Earthy Guatemala Antigua coffee beans contrast with the subtle sweetness of Vermont maple syrup, accented with just a touch of Madagascar vanilla and once-thought-lost Fortunato cacao nibs. The result: a spirited grog with notes of brûléed pineapple, molasses, and earthy coffee, paying sincere homage to its inspiration with a nod toward the future.
It’s best leisurely enjoyed with good friends new and old, illuminated by tiki torch on a warm summer evening.