Myrna LoyFriday February 10, 2012
Recipe: Myrna Loy
Summary: Light, crisp, bubbly, and pleasantly sour, geuze is a style of Belgian lambic made from a blend of aged and young beers, and further fermented in the bottle. We love it, though the intense sourness is an acquired taste. The stylish mix of sweet and tart flavors in this drink reminds us of wise-cracking Nora Charles, Loy’s great character from the Thin Man detective movies.
- Ice cubes
- 1 ounce Belle de Brillet pear liqueur
- 1⁄2 ounce St. Elizabeth Allspice Dram
- 1⁄2 ounce ginger simple syrup
- 2 ounces hard cider
- 3 ounces geuze
- 1. Fill a cocktail shaker halfway full with ice cubes. Add the pear liqueur, allspice dram, and ginger simple syrup and shake to combine.
- 2. Strain the mixture into a flute glass. Top with the cider.
- 3. Pour the geuze into a separate glass and serve on the side, so that the drinker can top the cocktail with the beer just before consuming.
Number of servings (yield): 1