PHOTO: MICHAEL PIAZZA / STYLING: EMMET KELTY
1 ounce Pimm’s
¾ ounce lemon juice
½ ounce Peach Puree (recipe here)
1 pinch salt
1 dash Regan’s orange bitters
7 ounces Golden Flounder beer from Buzzards Bay Brewing, or other local golden ale
Take all non-beer ingredients and shake over ice briefly. Then add beer and garnish with a slice of peach.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.