Hoppy Lei – Craft Beer Cocktail
On a visit to the Westmalle Trappist Café, I discovered the beer cocktail on their menu. Tripel with grenadine? This was a surprise at first, but when I thought about the concept—a Berliner Weisse is commonly served with a little woodruff or raspberry syrup—it’s not so strange. This craft beer cocktails is an easy way to add a little island feel to your luau at home or party, by adding the flavors of passion fruit, vanilla and coconut with the Belgian IPA‘s flavor profile.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27
A Craft Beer Cocktail using the hoppy and yeasty flavors and combining them with tart passion fruit, sweet vanilla and coconut.
| Servings | Prep Time |
| 1 person | 5 minute |
| Cook Time |
| 5 minute |
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A Craft Beer Cocktail using the hoppy and yeasty flavors and combining them with tart passion fruit, sweet vanilla and coconut.
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Ingredients
- 1 each Urthel glass | goblet, or hurricane or weiss style glass
- 11.2 ounce Urthel Hop It, such as Urthel Hop It or other Belgian IPA
- 1 ounce orange juice, preferably freshly squeezed
- 1 recipe Passion Fruit Vanilla Coconut Foam recipe here
- 1 each pineapple, slice, for garnish
- 1 each cherry, maraschino, for garnish
- 1 each edible flower, for garnish
Servings: person
Units:
Instructions
- Tilting the glass, pour the Belgian IPA, leaving behind any sediment and as little head as possible. Add the orange juice and then carefully dispense the passion fruit vanilla coconut foam until the glass is full. Garnish the rim with a slice of pineapple and skewer a cherry and edible flower.
Recipe Notes
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