A cocktail recipe from Scott Beskow, bar manager at Grünauer
Scott Beskow, bar manager at Grünauer in the Crossroads, obviously loves his craft. He’s been at the restaurant since it opened seven years ago this May. When asked about his inspiration, it was simple: every summer we have something based on a radler. A radler, (German for “cyclist”) is a drink usually 50 percent beer and 50 percent soda or lemonade—very low alcohol and very refreshing—and perfect for a pause at a pub during a long cycling excursion.
Stiegl is an Austrian drink producer so it fits naturally with Grünauer, a little slice of Austria in the Crossroads. It’s also a three-ingredient (sort of) cocktail, and also a little bit of a “duo” (a cocktail made of a distilled spirit and a liqueur). I’d call it a Patio Pounder because that’s what would happen to it on my patio on a nice warm day. But don’t let its origins as a radler deceive you. With the extra kick of the tequila, this one could inspire an afternoon nap on short notice, or as Beskow says, “this is not one to be trifled with.”
The name Taube (“pigeon” in German) comes from its Mexican inspiration of a Paloma (meaning “pigeon,” or a refreshing and popular tequila and grapefruit soda combo), the “angry” part comes from the hint of spice that comes from the ancho chili liqueur that perfectly balances what is sure to be my cocktail of summer 2017. I think I might be yours, too.
Wütende Taube (the Angry Pigeon)
.75 oz. Ancho Reyes Chili liqueur
1 can Stiegl Grapefruit Radler
1 oz. Hibiscus-infused Tapatio 110 Tequila*
Ruby grapefruit slice for a garnish
Fill a tall glass with ice. Pour in the Ancho Reyes Chili liqueur. Next, pour in enough of the Stiegl Grapefruit Radler to get you close to the top of the glass, leaving enough room for the ounce of tequila. Gently float (pour slowly on top) the bright red tequila infusion. Garnish with a slice of ruby grapefruit and serve. Note: if you are not concerned about the pretty little floating red layer at the top of this drink, make it by the pitcher, give it a swirl and serve by the pool for a relaxing and refreshing afternoon.
*To make the hibiscus-tequila infusion: Open a one-liter bottle of Tapatio 110 Tequila. Slowly force about ½ cup of hibiscus flower (available in herb shops or Mexican groceries) into the tequila and let it sit for close to an hour, or until the tequila takes on the beautiful red of the hibiscus flowers. Strain out the flowers and return the tequila to the bottle to enjoy whenever needed.