Imperial Old Fashioned

Imperial Old Fashioned

2 oz Clear Creek McCarthy’s Single Malt Whiskey
1 barspoon Imperial Russian Stout syrup
1 dash Angostura bitters
1 dash chocolate bitters (Bittered Sling Malagasey Chocolate)
grapefruit peel, for garnish

Stir over ice and pour into a rocks glass with a big ice cube (laser etching optional). Garnish with the grapefruit peel.

For the stout syrup:

1 22 oz bottle Imperial Stout (Widmer KGB)
44 oz cane sugar

Combine in a pan and stir over low to medium heat until the sugar is dissolved, taking care that it doesn’t spill over. Let cool and skim any foam, then bottle and refrigerate. You should feel free to scale down the recipe and drink the remaining beer.

Created with Michael Lorberbaum for Widmer Brothers brewing at Multnomah Whiskey Library.

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Hangman’s Bier

 

1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish

Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.

Recipe by Jordan Felix for the Multnomah Whiskey Library. Photo by Paul Willenberg. More details here.

 

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Trigger Warning

1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer

Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.

Habanero syrup:

2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded

Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.

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Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.

This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.

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Averna Stout Flip

Averna 003

2 oz Averna
1 oz stout
2 dashes Angostura bitters
1 whole egg
nutmeg, for garnish

Shake all ingredients vigorously with ice and strain into a wine glass. Garnish with freshly grated nutmeg. For the beer, choose a stout with a smooth, rich mouthfeel. St. Peter’s Cream Stout is perfect here; Samuel Smith’s Oatmeal Stout and Young’s Double Chocolate Stout are also good.

[Thanks to Lush Angeles for the photo, who also offers a non-flipped version of the drink.]

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Wit-ty Flip

drambuie

1 1/2 oz Drambuie
3/4 oz lemon juice
2 dashes orange bitters
2 dashes allspice dram
1 whole egg
4 oz witbier
nutmeg, for garnish

Pour the beer into a pilsner or wine glass. Shake all the other ingredients hard with ice. Fine strain back into the mixing glass and then pour into the beer. Garnish with freshly grated nutmeg. (Pouring the heavier flip mixture into the beer rather than the other way around ensures that it mixes thoroughly.)

[Photo via the Drambuie Facebook page.]

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Zelda

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2 oz Small’s gin
3/4 oz lemon juice
3/4 oz framboise lambic reduction*
1 egg white
pickled peach, for garnish

Add all ingredients to a cocktail shaker and shake without ice to aerate the egg white. Add ice and shake again. Strain into a chilled cocktail glass and garnish with the peach. If one doesn’t have pickled peaches, garnish with lemon peel.

*framboise lambic reduction:

1 750 ml bottle Lindemans Framboise
1 small stick cinnamon
1 star anise
2 inches ginger, sliced
sugar

Combine the beer and spices in a pan and simmer until flavorful and reduced by about a third in volume. Strain out the spices and measure the liquid. Mix with an equal volume of sugar. Bottle the syrup and keep refrigerated.

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Mai Ta-IPA

maitaipa2

1 1/2 oz IPA
1 oz white rum
1 oz aged rum
1 oz lime juice
3/4 oz orgeat (B. G. Reynolds)
1/2 oz triple sec

Shake all ingredients with ice and strain into an ice-filled collins glass. Garnish with a cherry (on a parasol, of course!).

For the Metrovino menu, we served this with Ninkasi IPA, and Combier orange liqueur, and two ounces aged rum in place of the mix of aged and white,.

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