Serious Eats: Recipes

Improved Mendota

[Photo: Wes Rowe]

Think of this beer cocktails as a variation on the mimosa, but full of fresh and tangy flavor from grapefruit juice and hoppy IPA. At Southpaw BBQ, Edward Calhoun uses Ninkasi Tricerahops for the beer base, but feel free to experiment with any hoppy IPA or double IPA.

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