In riffing on the classic Aperol Spritz, New Orleans’ Abigail Gullo likes to infuse the Italian bitter liqueur with the likes of fruit and herbs—here, lemongrass and blackberry, which lend an extra dose of botanical complexity.
The drink takes its name from a beer made by Houston’s Saint Arnold Brewing Company, namely a Berliner Wiesse brewed with raspberry purée for a tart, fruity beer with a distinctly rosy hue. However, any sour beer can be substituted, though Gullo prefers those made with fruit.