After being challenged by Sammy Faze of the Drinkingbird and Billy Sunday to make a cocktail using grass, Brett Lichnerowicz of Luxbar did some urban foraging in people’s yards “with or without their permission” to find some for his experiments. “There’s so many varieties of grass—there’s ryegrass, fescue grass, sweetgrass, bluegrass.” Once he’d retrieved some samples, he says, “I steeped, I cooked, I pulverized, I muddled, I chewed. They all kind of taste like a green tea.” He ended up using several in a simple syrup—lemongrass, ryegrass, and fescue grass, along with coriander, dandelion root, and burdock root—that “has a very strange flavor, like a green tea-lemon-poppyseed taste.”
Combine all ingredients except the beer and pour over ice into a Collins glass; top with beer.
