I’m posting this one on behalf of one of my colleagues… A beautiful cocktail by Ilona Martinez! Thanks for sharing :)
I tend to drink more in the fall. Maybe it’s the looming of my upcoming birthday, maybe it’s the slight chill in the air, hell, maybe it’s the pheromones in the air. For whatever reason, I enjoy throwing more than a couple back in September. The shift of season brings on richer, more full bodied cocktails with wonderfully rich spices and deviant amounts of booze… Just my style.
The Bloody Mary has to be one of the most versatile cocktails out there – but very few people have the audacity to alter it much from its vodka roots. As it were, I am the queen of bastardizing classic cocktails. I love switching out the vodka for other spirits – especially tequila. And I also love adding beer.
This weekend, I found myself craving a Bloody Mary (with beer, naturally!) – but I didn’t have tequila in the house (insert sad face). But, I did have some Mezcal – which got the brain ticking. Why not mix-up a smoky almost BBQ-like Bloody Mary with the Mezcal?
But in order to get that straight off the grill, molasses BBQ flavor really narrowed down – I decided to use a stout in the recipe. The result? A bad-ass Bloody Mary hybrid worthy of being garnished with a slice of bacon. In fact, you better garnish this baby with bacon – if you truly want a flavor orgasm in your mouth!!! Continue Reading
HA! Apologies for the daft name, it’s just seemed to work (thanks to @kath_hartley).
This is a nice, well balanced and spicy cocktail – super simple to make and lots of fun to drink! You can mess about with the chilli of course, I’d like to try it with some chipotle or perhaps something superfruity like habanero.
Being fairly new to the “Beermixology” party I figured I should start out slow and work my way into more complicated combinations. That is why my first Beer Cocktail is really easy and was first introduced to me at a Deschutes Brewing #BeerBaseCamp Celebrating Women and Craft Beer event at Soulful Soups and Spirits in Spokane WA.
Now I had never been to Soulful Soups before so I wasn’t sure what to expect. Was I pleasantly surprised.
It is not a very big, but what it lacks in size it makes up for in charm. Art adorns the walls and the space is used really well. You don’t feel crowded or like you are sitting on top of other people. Besides being impressed with the look and feel the staff and the food did not disappoint. Continue Reading
This past weekend I had the honor of mixing a beer cocktail for Firestone Walker’s “From the Barrel” event at the Santa Margarita Ranch. The entire event was centered around beverages that hail from a barrel — specifically Bourbon, Port and barrel-aged beers.
I was challenged to mix a cocktail with one of Firestone Walker’s delicious ales, as well as Bourbon. To best compliment the vanilla and toasted oak flavors in the Bourbon, I opted to use Walker’s Reserve — a robust porter boasting rich flavors of toffee, caramel and bittersweet chocolate.
In my mind, nothing pairs better with chocolate and vanilla flavors like berries. For this particular cocktail, I chose to use blackberries (quite possibly my favorite of the berry family). Add touch of blood orange juice and a few dash of bitters, and you have one killer cocktail. Continue Reading
And for my first trick….
This is very simple but VERY effective. The idea came from a visit to one of the UK’s leading craft breweries where they were creating a salted stout! Sounds silly eh?
Well no – it sounds delicious! Imperial stout is full of deep chocolatey flavours, and chocolate on its own is a savoury flavour, it gets the rep of being a dessert by tasting amazing with sugar, cream and the like. No cream in this imperial stout cocktail though (I’ve found it very difficult to achieve a good result) but there is usually bit of residual sugar in the brew plus coffee and chocolate flavours. Adding a salty edge, especially when it crackles on your lips, is a real real winner. Minerally fresh, biting salt cuts right through the sweetness and makes this combination greater than the sum of its parts.
I’m a bit of an Anglophile. I like the empire and all of its trappings, especially with the boozing and the wenching and more boozing. It gave us things like the gin and tonic – actually anything and tonic, IPAs, and naval strength spirits. The Victorian Era saw a whole proliferation of beer cocktails. Many of them made possible by the reach of both the commercial and colonial empire that reached its zenith during this time.
Spices and sugar from around the world, spirits and wines imported from all over Europe, and industrialization bringing luxuries into the reach of more and more people of all classes. Right in the middle of this era was Charles Dickens. He imbued many of his novels with wonderful descriptions of the indulgences at table and bottle, using them to help set the scene and illustrate the atmosphere.
If you were to carefully read all of his books you could collect all of the drinks and track them down and see what they were drinking. Thankfully, Dickens’s great grandson Cedric Dickens had done us the favour of collecting them for us in a book called “Drinking With Dickens.” It’s been fun going through it and picking out some beer cocktails from his great grandfathers’ era to play with. The first two to catch my eye were the Dog’s Nose and the Champagne Velvet. Continue Reading
For a recent beer event, I was challenged to develop a beer cocktail using a Baltic Porter. Unique for its ability to be brewed with both lager and ale yeast, the Baltic Porter was originally developed as an export version of the English Porter destined for the Baltic Sea ports.
Inspired by the beer’s heritage, I decided to follow a “Baltic” theme. Naturally, vodka was the first spirit to come to mind. While doing research, I found that the blackcurrant is native to Northern Europe. In fact, Poland, Russia and Germany are the largest producers of the blackcurrant. (Source: AgroAtlas). Known most commonly for its use in the “Kir” and “Kir Royale” cocktails, Creme de Cassis ia a sweet, dark red liqueur produced from blackcurrants. As with most liqueurs, it is available in both commercial and artisan forms — and is also quite simple to make, if you have access to black currants. Continue Reading
During San Francisco Beer Week, I partnered with the awesome people over at St. George Spirits on two beer cocktail events. On of the events was “The Unbirthday Beer Cocktail Party” — which featured three different cocktails using Bison Organic Beer and St. George Spirits.
Also known as the Vodka Vixen, Andie Ferman, the tasting room manager at St. George, whipped up a flip-style cocktail using Bison’s Chocolate Stout and Qi Black Tea Liqueur, a seductive spirit craft-distilled from rare fruits, exotic spices, wildflower honey, and cedar-smoked tea. The end result is a sweet and creamy beverage with hint of cocoa, spice, and smoke. It will most definitely leave you wanting s’more. Continue Reading