This blend of candied ginger, mint, whiskey, lemonade, and beer was crafted by Susan Shah and John Meyer, innkeepers at Sweet Biscuit Inn in Asheville, N.C.
- 1 Tbsp. fresh mint leaves, plus a few more for garnish
- 3 pieces candied ginger (get the recipe here)
- 1½ oz. Asheville Distilling Co. Blonde whiskey (or other wheat whiskey)
- 2 oz. lemonade
- Hi-Wire Brewing Lo-Pitch Juicy IPA or Sierra Nevada Hazy Little Thing IPA (or other hazy IPA)
- Lemon slice for garnish
Muddle mint and 1 or 2 pieces of candied ginger in a Collins glass, then fill the glass with crushed ice. Set aside.
Combine whiskey, lemonade, and cubed ice in a cocktail shaker. Shake vigorously, pour into the glass, top off with IPA, and garnish with mint leaves, lemon slice, and candied ginger.