Pink Fuzz, Purple Haze – Grapefruit Wheat Beer and Rum Cocktail

I’m baaaack with the second of three beer cocktails from my first published article in Ottawa Magazine. This particular concoction is called the “Pink Fuzz, Purple Haze”. The Pink Fuzz is the namesake of the Grapefruit American Wheat Beer that steals the show in this shandy – hailing from Ottawa’s own Beyond the Pale brewery.

Purple Haze to reference the stunning violet hue this drink has. The combination of chilled hibiscus tea, pineapple juice, white rum, Thai chilli syrup, and Beyond the Pale Pink Fuzz yields an end product that Jimi Hendrix would be proud of.

Pink Fuzz is a Grapefruit American Wheat Beer made with a wheat-forward brew, hopped with American hops to impart a strong citrus flavour and finished with zest from only the juiciest grapefruits. All the zested citrus are then donated to local Food Banks.

My vision for this cocktail was a kind of Beer Tiki tipple. Pineapple juice and rum are two foundational ingredients in my favourite cocktail subculture. A splash of Thai chili syrup brings the heat and chilled hibiscus tea add subtle floral complexity.

You simply HAVE to try this one, it’s tropical and refreshing, perfect for poolside sipping (if my condo building will ever open the pool – which is currently sitting full of water and ready for frolicking).

Tune into my Virtual Happy Hour on Instagram Stories this evening at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to create this summer shandy.

Pink Fuzz, Purple Haze

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Pink Fuzz, Purple Haze

Pink Fuzz is a Grapefruit American Wheat Beer made with a wheat-forward brew, hopped with American hops to impart a strong citrus flavour and finished with zest from only the juiciest grapefruits. All the zested citrus are then donated to local Food Banks.

Ingredients

• 2 oz chilled hibiscus tea
• 1 oz pineapple juice
• 1 oz white rum optional
• 1/3 oz Thai chili syrup recipe follows
• 4 oz Beyond The Pale Pink Fuzz
• Garnish: two pineapple leaves

Thai Chili Syrup

• 1 cup sugar
• 1 cup water
• 1-2 red Thai chilies minced

Instructions

1. – Add first four ingredients to a shaker with ice and shake until well-chilled. Strain into a rocks glass over one large ice cube
2. – Top with Beyond The Pale Pink Fuzz, stir well to combine.
3. – Garnish with two pineapple leaves.

Thai Chili Syrup

1. – Combine ingredients in a small saucepan over medium heat. Simmer for 5-7minutes, stirring occasionally, until sugar is fully dissolved.
2. – Cool to room temperature and strain off solids.
3. – Store in an airtight container in the fridge for up to 3 weeks.