When the pandemic forced The Rockwell Place to temporarily close, cases of beer were left unrefrigerated and therefore unusable. Bartender Alex Kveton devised a sustainable solution: beer syrup, which now has a home in three cocktails on the bar’s menu. Use Your Illusion I.5 plays on the aroma from the Huell Melon hops used in Perennial’s saison, complementing it with cantaloupe syrup.
- 1 1/2 ounce Cognac, preferably H by Hine
- 3/4 ounce saison syrup (see Editor’s Note)
- 3/4 ounce lemon juice
- 1/4 ounce cantaloupe syrup(see Editor's Note)
- 1 bar spoon ginger syrup (see Editor’s Note)
Garnish: melon ball on a pick
- Combine all ingredients in a cocktail shaker with ice, and shake until chilled.
- Fine-strain into a coupe.
- Garnish with a melon ball on a pick.
Combine 2 cups saison (preferably Perennial Prism Saison) and 2 cups white sugar in a saucepan over low heat, and whisk until sugar is dissolved, about 3 to 5 minutes. Pour into a container and let rest until foam settles. Skim remaining foam off the top with a spoon.
In a blender, combine equal parts (by weight) cantaloupe and white sugar. Blend about 20 to 30 seconds, until sugar is dissolved but before the mixture becomes over-aerated. Pour through a chinois strainer and allow the syrup to strain on its own (avoid pushing or pressing the pulp); the resulting syrup will be clear and neon orange.
1 1/2 parts unpeeled ginger by weight
1 part white sugar by weight
1 part orange juice by weight
Weigh ginger and divide by 1.5 to determine the amount of sugar and juice. Combine all ingredients in a blender and blend until smooth, about 30 to 60 seconds. Use a nut milk strainer bag or cheesecloth to filter the syrup into a container, then squeeze out all the syrup.