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Cocktail History
The Rosenthal is a modern cocktail that was created by Jon and Lindsay Yeager in Nashville, Tennessee and was first published in their book The Ultimate Guide to Beer Cocktails: 50 Creative Recipes for Combining Beer & Booze. It was based on the Caipirinha and uses a similar template of muddled lime, simple syrup, and cachaça, but this version tops the drink with a strong, malty barleywine ale.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Barleywine Ale: This is a type of beer made with English hops, malted barley, yeast, and water. We used Zymurgy Brewing Company Barrel-Aged Talisman 2022 English Barleywine because it has a rich, strong malty flavor.
Cachaça: This is a type of rum made with sugarcane juice in Brazil. We used Kachaça! Premium Cachaça because it’s smooth and well-balanced. For a lower-proof version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the cachaça.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Lime: This is a round, green, and sour citrus fruit.
Lime Slice: This is a lime slice that has been cut into a half wheel shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Muddler: This is used to muddle ingredients. We used the HQY Stainless Steel Cocktail Muddler.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Bottle Opener: This is used to open bottles. We used the OXO Steel Bottle Opener.
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Tasting Notes
The Rosenthal has tropical aromas of cachaça and lime and begins with a fairly light-bodied taste made up of the funky spirit and citrus but with an underlying depth and darkness brought by the ale, which ends up backing down a bit on the finish to make way again for the lighter flavors.
Our Opinion of This Cocktail Recipe: Despite the wicked combination of moods brought forth in this drink, we both found The Rosenthal to be a very unexpectedly tasty mix of flavors.
Alex’s Take: ⭐⭐⭐
“This drink is basically a Caipirinha topped with expensive, strong beer. That isn’t a bad thing by any means, but I went into my first tasting thinking that, and I was a little bit surprised at how complex it was. I expected the festive, tropical Brazilian flavors to not mix at all with the strengthened beer, but it actually worked decently well. The beer offers a complexity that the original Caipirinha typically lacks, giving it a dark, brooding, and moody flavor that juxtaposes with the rest of the ingredients in a great way.”
Kendall’s Take: ⭐⭐⭐⭐
“This is the most wonderfully weird variation of a Caipirinha yet. Its wildcard ingredient is a barleywine ale, which neither of us had ever tried before this tasting and got lucky by having access to a limited edition bottle from a local brewery. Wow, is it interesting… Alex is right on. It does mostly taste like a Caipirinha with a strong hit of the barleywine ale, but the mixture works quite well. I would try this again sometime… if I could drink beer, that is!”
Recipe
This cocktail recipe was adapted from The Ultimate Guide to Beer Cocktails: 50 Creative Recipes for Combining Beer & Booze by Jon and Lindsay Yeager.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
The Rosenthal
The Rosenthal is a modern cocktail that was created by Jon and Lindsay Yeager in Nashville, Tennessee and was first published in their book The Ultimate Guide to Beer Cocktails: 50 Creative Recipes for Combining Beer & Booze. It was based on the Caipirinha and uses a similar template of muddled lime, simple syrup, and cachaça, but this version tops the drink with a strong, malty barleywine ale.
Ingredients
Method
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Cut lime into three slices.
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Add lime slices pulp side up to a shaker.
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Muddle gently for 5-7 seconds.
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Add cachaça, simple syrup, and cubed ice to shaker.
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Shake for 10-20 seconds.
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Pour into a lowball glass.
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Top with barleywine ale.
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Garnish with lime slice.
