1 bottle (375 ml) sour beer, such as Almanac Citra Sour, chilled
3/4 cup water
1/4 cup honey
3 sprigs fresh rosemary
1 piece (3 inches by 1 inch) grapefruit peel
1 1/2 cups fresh grapefruit juice (from 2 grapefruits), strained to remove pulp and seeds
Steps:
Combine the water, honey, rosemary, and grapefruit peel in a small saucepan over medium-high heat and stir to dissolve the sugar. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the syrup has reduced by two-thirds, about 15 minutes. Remove from the heat and let cool.
Remove and discard the rosemary. Pour the syrup into a glass jar, then add the grapefruit juice. Cover and shake to incorporate.
Fill a pint glass three-quarters full with the sour beer (feel free to drink the rest!). Add 3/4 ounce (or more to taste) of the grapefruit-rosemary syrup and stir gently to combine. Add ice cubes to fill the glass.
Do Ahead
Grapefruit-Rosemary Syrup will keep, covered and refrigerated, for about 1 week.
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