Let's get breezy. With Witbier.
Dose fizzy, creamy, warm weather-ready white wheat beer with vodka and a hit of rhubarb-ginger syrup to add sweetness, gentle tang, and just a hint of spice.
Brighten the whole thing up with lemon juice, and done. You have a seriously inviting beer cocktail that goes down way easy, ready for any weekend hangout with pals that kicks off at high noon, or for a low-key happy hour at home.
Rhubarb-Ginger Witbier Cocktail
1 oz vodka
1/2 oz chilled Rhubarb-Ginger Syrup, recipe follows
5.6 oz (or 1/2 can) white wheat beer (such as Wittekerke or Harpoon White UFO)
1/2 oz lemon juice
In a rocks glass, combine vodka and syrup. Add beer, then lemon juice, and give a stir.
2/3-3/4 lb rhubarb stalks cut into 1-inch slices (about 2 cups)
3 oz fresh ginger root, sliced (about 2 3x1-inch pieces)
1 cup water
1 cup sugar
Combine all ingredients in a medium pot and stir to combine. Bring to a boil, reduce to a low steady simmer and let cook, undisturbed, 20 minutes. Turn off heat, cover with a clean kitchen towel, and let stand 15 minutes. Strain, pressing the solids a bit to extract extra liquid. Let cool thoroughly before chilling.