Improved Mendota Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 30, 2018
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Wes Rowe

Think of this beer cocktail 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.

Recipe Details

Improved Mendota Recipe

Active 10 mins
Total 10 mins
Serves 1 serving

Ingredients

  • 12 ounces chilled IPA or Double IPA (such as Ninkasi Tricerahops)
  • 3 ounces (6 tablespoons) freshly squeezed juice from 1 to 2 grapefruits
  • Garnish: grapefruit twist

Directions

  1. Pour IPA into serving glass. Add grapefruit juice and stir very gently. Serve immediately, garnished with a grapefruit twist.

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