Cocktail & Other Recipes By Spirit Gin Cocktails

Rye House Spring Beer Cocktail

Rye House Spring Beer Cocktail / Tim Nusog

This drink comes from New York City’s now-shuttered Rye House, where the cocktail dream team of Jim Kearns and Lynette Marrero once slung drinks relatively early in their respective illustrious careers. Many drinks had a base of rye and other types of whiskey, sure, but other American-made spirits got heavy play as well. The duo featured a beer cocktail each season; their spring option one year was this quaffable combination. 

Its split base of genever and applejack gets enhanced by loganberry liqueur (the berry is a blackberry-raspberry hybrid), plus lime juice and ginger syrup, topped with lager beer. The result is a light yet complex mix, simultaneously sweet, fruity, sour and spicy, and eminently refreshing. Kearns and Marrero may have dreamed it up to represent spring, but we’d argue this complexly flavored combo is perfect at any time of year.


  • 3/4 ounce Bols genever
  • 3/4 ounce Laird’s applejack
  • 1/2 ounce Clear Creek loganberry liqueur
  • 3/4 ounce lime juice, freshly squeezed
  • 3/4 ounce ginger syrup
  • Lager beer (such as Blue Point), chilled, to top
  • Garnish: lime wedge


  1. Add the genever, applejack, loganberry liqueur, lime juice and ginger syrup into a shaker with ice and shake until well-chilled.

  2. Strain into a highball glass filled with fresh ice.

  3. Strain into a highball glass filled with fresh ice.

  4. Garnish with a lime wedge.