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.