The Cure

Beer cocktails make me think of summer, even when they're based with 120-proof bourbon. There's a topper of IPA in The Cure that cuts right through the bourbon's heat, and a nose of bright and fresh citrus, but the real magic in this one is a time-release flavor bomb of an ice cube.

Bartender Colyn Fernandez tinkered with different ratios and ingredients to get a beer ice cube to freeze properly, and finally settled on a ratio of 1 part IPA to 1 part simple syrup.  The result ends up being mostly water, and will freeze solid.

As the ice cube slowly melts, releasing beer and sweetener into the cocktail, the flavor of the drink mellows.


* To make beer ice cube: combine 2 parts Badger Hill Traitor IPA, 1 part sugar, 1 part water, Bitter Truth Lemon Bitters, Bittercube Jamaican #2 bitters, lemon zest expressed. Boil for 5 mins to dissolve sugar and combine ingredients, freeze into cubes.


Add 1 large beer ice cube to a lowball glass, followed by the bourbon.  Top with Badger Hill Traitor IPA.  Garnish by expressing a rip of lemon over the top of the glass.


Volstead House is a speakeasy-style bar serving up riffs on classic cocktails and high-quality small plates.  Enter through the red door at the back of Burgers and Bottles.

(651) 340-7175