The Dirty Flower Recipe
Pegu Club bartender Kenta Goto’s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck.
What to buy: We like Plymouth English gin in this drink because of its smooth juniper finish and earthy flavor.
Game plan: If you’re bringing this to a tailgate or party, make the recipe through step 2 and keep chilled. Add the cold beer when ready to serve.
This drink was featured as part of our Beer Cocktail Recipes photo gallery.
- 1 medium grapefruit
- 6 ounces gin, chilled
- 4 1/2 ounces St-Germain elderflower liqueur, chilled
- 3 ounces freshly squeezed lemon juice (from about 3 medium lemons), chilled
- 3/4 teaspoon granulated sugar
- 3 dashes orange bitters
- 6 (12-ounce) bottles wheat beer, such as Paulaner, chilled
- Using a vegetable peeler, remove 6 wide strips of peel from the grapefruit, making sure to avoid the white pith; set aside. Squeeze 3 ounces of juice from the grapefruit and place in a 3-quart container (save the remaining juice for another use).
- Add the gin, St-Germain, lemon juice, sugar, and orange bitters to the container and stir until the sugar has dissolved. Add the beer and gently stir to combine.
- To serve, twist one grapefruit peel over a beer glass or cup and drop inside. Top with the beer mixture and serve.