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Yukon Cornelius

Recipe from Natasha David

Adapted by Robert Simonson

Yukon Cornelius
Sasha Maslov for The New York Times
Total Time
At least 2 hours to make the ginger syrup
Rating
4(14)
Notes
Read community notes

The bartender Natasha David likes to create beer cocktails because she doesn’t like beer and wants to “make it taste better.” With this drink, she did so by combining it with a sprawling and unlikely array of flavors: herbal aquavit, sweet peach liqueur, spicy ginger syrup and smoky mezcal. The flavorful result is bright, fruity and unexpected. —Robert Simonson

Featured in: Keep Your Head on Lazy, Hazy Days

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Ingredients

Yield:1 drink
  • ¾ounce aquavit, preferably Krogstad
  • ¾ounce mezcal, preferably Del Maguey Vida
  • ½ounce peach liqueur, preferably Giffard
  • ½ounce ginger syrup (see note)
  • ½ounce fresh lemon juice, plus lemon wheel for garnish
  • 2ounces Modelo Especial beer
  • Candied ginger, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

220 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a cocktail shaker three-quarters filled with ice, combine all ingredients except the beer, lemon wheel and ginger. Shake until chilled, about 30 seconds. Strain into 10-ounce highball glass half-filled with ice. Top with beer. Stir briefly with bar spoon to integrate ingredients. Garnish with lemon wheel and piece of candied ginger.

Tip
  • To make ginger syrup, combine 1 cup chopped ginger with 1½ cups water in a pot and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let sit, covered, for 2 hours. Strain off ginger, making sure to press all the juice out of the ginger. Warm 1 cup sugar and ½ cup ginger solution in a saucepan over low heat until dissolved. Let cool. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

4 out of 5
14 user ratings
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Cooking Notes

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Tony

I was completely underwhelmed by this. Don’t get me wrong; it’s not bad, just but great considering the numerous ingredients. I’ll make them again, but only do I can use up the peach liqueur.

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Credits

Adapted from Natasha David, Mayahuel, New York

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