Our Heatdome Respite: As Is NYC’s Gose Daiquiri Made With Sixpoint Beer

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gose dacqueri
Six Point’s Jammer adds a unique layer of depth to As Is NYC’s daiquiri. Photo courtesy of As Is NYC.

Those searching for a refreshing, alcohol-fueled respite from the recent spell of oppressive heat and humidity can visit a bar in, ironically, Hell’s Kitchen. As Is NYC, which offers an impressive rotating selection of draft beers, has reimagined the frozen daiquiri by adding Sixpoint Craft Ale‘s Jammer: the Red Hook-based brewery’s version of a wonderfully weird style called gose. (I recommend reading the New York Timeslauding of gose, pronounced goes-uh, for more information on the unusual style that originated in Goslar, Germany, nearly 1,000 years ago.)

Brandon Duff, formerly the head bartender at both Atera and Weather Up, is one of As Is NYC’s two partners. He told us more about the Gose Daiquiri, which is playfully served in a paper cup.

“You can’t get much simpler than a frozen daiquiri, but it’s one of the most thirst-quenching, crushable classics around. And when it’s crazy hot like right now, there’s really nothing better to cool down with. When we decided to add a frozen drink to the menu, we thought it would be cool to add beer to stay to theme with the bar as well as give the drink some personality.

Jammer adds a unique layer of depth; its slight saltiness and acidity helps balance out the rum and the sweetness of the strawberries (we get them from Union Square Greenmarket)—sort of in the way you salt a rim of a margarita. The strawberry-yuzu whipped cream on top adds to the drink’s playful presentation and provides a good creamy end.”

Gose Daiquiri

Makes 4 servings

16 oz. Sixpoint Jammer
4 oz. rum, light or white (As Is uses Flor de Caña)
1/2 cup strawberries
2 oz. lime juice
2 oz. simple syrup

Topping: strawberry-yuzu whipped cream

Garnish: strawberry, paper umbrella

  1. Freeze beer in ice-cube trays.
  2. Add all ingredients to a blender.
  3. Blend until smooth, and pour into a paper cup.
  4. Top with a dollop of strawberry-yuzu whipped cream, and garnish with a strawberry and a paper umbrella.
Katy Keiffer

Katy Keiffer, a freelance publicist and food writer, is a tireless explorer of New York City’s remaining pockets of authenticity. Of particular interest are ethnic foods, protein and hotel bars.

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