This cocktail was created by Kenaniah Bystrom, bar manager of Essex. The IPA syrup is a cinch to make, and very much worth the effort. If you're looking for other uses for the syrup, try it in a riff on an Old Fashioned: shake together 2 ounces rye whiskey, 2 dashes orange bitters, and 1/4 ounce IPA syrup. Strain; then garnish with an orange peel. —MollyandBrandon
IPA (ideally a light, floral IPA, such as Avery - or, barring that, Sierra Nevada Pale Ale)
orange flower water
In This Recipe
In a cocktail shaker, combine the bourbon (or rye), Campari, IPA syrup, and lime juice. Add ice, and shake vigorously for 10 to 12 seconds. Strain into a coupe or martini glass, and garnish with a lime wedge.
The IPA syrup
Combine the beer and orange flower water in a saucepan, and bring to a simmer. Add the sugar; then remove the pan from the heat, and whisk until the sugar is fully dissolved. Chill thoroughly before using.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.