Tonight I put together a couple of beer cocktails from recipes I’ve obtained.
The first of these was a version of Black-White & Tiki, which I got hold of at a LivingSocial 918 F Street mixology course put on by Gina Chersevani (formerly of PS 7’s and now with Hank’s Oyster Bar, DC).
1 oz coconut milk
1 oz sugarcane syrup
3-4 oz Maui CoCoNut Porter
1 pinch of cinnamon
Combine the rum, coconut milk, and sugarcane syrup, shake with ice until frothy. Pour over crushed ice into a collins glass and top with the CoCoNut Porter. Garnish with a pinch of cinnamon and serve with a straw.
I used Sugar in the Raw syrup and Pyrat rum for this rendition. The cocktail comes out nice and chocolatey thanks to the beer…it’s like a beery mudslide, and quite tasty.
Next up was a drink I had at Mie & Yu in Georgetown called the “Gaarden of Babylon”. The name comes from the use of Hoegaarden in the recipe.
St. Germain elderflower liqueur
I wasn’t sure of the measurements for each of the ingredients, so I went with 1 oz St. Germain, 3/4 oz molasses (replacing blackstrap syrup), and juice from 1/2 a lemon. Shook those ingredients vigorously with ice – especially important with molasses as it takes a bit for it to mix in. Top off with the Hoegaarden. Comes out as a nice, tangy beer cocktail.
If anyone is tracking on a beer cocktail that utilizes Duchesse de Bourgogne, let me know.
I’m waiting for a warm day to try this: http://taste-for-adventure.tablespoon.com/2011/04/05/spring-beer-cocktail/
I did add a dram of Matusalem Gran Reserva to an Innis & Gunn rum barrel-aged beer the other night though.