Every week, Mike Augustyniak picks a new cocktail recipe from a local mixologist. This week he’s taking a look at the Dr. IPA from the PUBLIC kitchen + bar.
1 oz. Dr. McGillicuddy’s Cherry
3-4 mint leaves
¾ oz. pineapple juice
¾ oz. orange juice
LiftBridge Hop Dish IPA
Muddle mint leaves with the pineapple juice in a shaker. Add Dr. McGillicuddy’s Cherry, orange juice and ice. Shake and strain into an ice-filled pint glass. Top with LiftBridge Hop Dish. Garnish with a mint sprig
If a summer shandy is a cocktail made with lemon juice and light beer, then maybe we can refer to the Dr. IPA as a fall shandy. The citrus from pineapple and orange helps to mellow the hoppy flavor of the locally brewed IPA, and the cherry liqueur lends a bit of a Dr. Pepper taste. I’d advise against making this one if you’re not a fan of hoppy beers.
PUBLIC kitchen + bar is a full service restaurant serving lunch and dinner daily from 11 a.m. until close. On Saturday and Sunday brunch is served from 10 a.m. until 3 p.m. The upper level restaurant and bar features an open and airy dining room with large windows and an open kitchen; or, relax in the lower level lounge while enjoying classic cocktails, a menu of small plates and desserts and comfortable seating. Open from 4 p.m. until close.