I’m beginning to think that naming beer cocktails is harder than actually coming up with recipes. I’ve been sitting on this recipe for over a week, trying to find a perfect name that best captures its essence. I came up with the name Liquid Pie… here is why:
This recipe was inspired by fresh blackberries and blueberries, both of which are coming into season. I’m a huge fan of berries and Bourbon. Vanilla, oak, and caramelized flavors from the Bourbon paired with the juicy, tart and fruity flavors of the berries form a flavor combination very reminiscent of pie. My Bourbon of choice is Breaking & Entering from my local distillery and beer mixology partner in crime, St. George Spirits. Continue Reading
Rum is a distillate of sugarcane by-products like molasses and sugar cane juice, through fermentation and distillation. Unlike some other spirits, such as cognac and scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Rum and beer have been mixed together for hundreds of years in a classic cocktail known as The Grog. Personally, I am not a fan, so when building this drink I prefer to be on the opposite spectrum of taste. Sailor Jerry is one of my favorite rums and blends very well in many different cocktails. The subtle cinnamon notes and lightly toasted toffee dance across your palate when enjoying this spirit straight.
Genever (also know as junever, genievre, jenever or jeniever), or in the English-speaking world as Holland gin or Dutch gin, is the juniper-flavored and alcoholic traditional spirit of the Netherlands and Belgium, from which gin eventually evolved. Genever has been a protected spirit since 2008, which puts it in the same category as champagne, cognac, and Scottish single malts. Genever can only be made in Holland and a few surrounding areas. The triple distillate of Bols Genever – corn, rye, and wheat – give the mash-bill a whiskey like characteristic that the Dutch call maltwine. Bols (founded in 1575) is one of the oldest distilleries still making the same fantastic product today.
Spring has finally arrived, taunting us with its warm sunshine and thoughts of the beach and other outdoor adventures. Along with the much anticipated change in weather, the changing of the seasons has also brought with it a new and fresh focus on cocktail recipe development.
When it comes to refreshing cocktails, I’m a huge fan of the mojito — a refreshingly effervescent mint and rum-based cocktail. Any cocktail that uses soda water, is an excellent candidate for a beer cocktail, in my book. Beer provides the needed carbonation while imparting interesting flavors into the drink. Although the original mojito recipe is tasty on it’s own, it also makes a great base for variations. I love adding fruit, berries work especially well with mint, or even infusing simple syrups for a fun twist.
This particular recipe was inspired by Maui Brewing’s Bikini Blonde Lager — a Helles-style lager brewed with floral hops and Pilsner and Munich malts. Refreshingly crisp, the Bikini Blonde Lager boasts light biscuit flavors, moderately low noble hop bitterness, and a clean, dry finish. It’s rather neutral flavor profile makes it an excellent canvas for a light and fruity beer cocktail.
Strawberries, mint, agave nectar, rum and beer come together to make this cocktail a perfect sipper for the beach, backyard BBQ’s, or even on those cold, rainy nights spent dreaming of the sunshine to come.
Sometimes just adding beer to something makes it immediately better, brats, batter, sports, bbqing, bad movies, and margaritas. Yes, margarita’s. Ladies and gentlemen, I give to you the Marga-veza. Invented by my friend Keith Waldbauer back when he was at Barrio in Seattle. It was a pure stroke of genius. How often on a beautiful sunny day while sitting on a patio do you find yourself trying to decide between a nice cold beer and a margarita? It’s a question that can drive you mad as you debate the merits of each. You could look like a lush and order both, you could make yourself choose one over the other, or you could just make life easy for yourself and just combine them both into one tasty and really big drink.
Originally from Mexico, this “hangover cure” has seen many different variants from grapefruit juice to sliced habaneros. Michelada is roughly translated as “my iced beer” or “ice cold beer.” Traditionally served in a big bowl shaped glass (usually reserved for cocktails) filled with ice, I like to make this in a pitcher and share it all around the morning after a Taco Tuesday! Continue Reading
For much of my adult life I have considered beer to be my tipple of choice. In fact, I think it is safe to say that remains true today. It wasn’t until recently that I began to explore the art behind mixing up a cocktail. Sure, there was my early drinking years when I’d toss some concentrated margarita mix in a blender with some booze and knock out a concoction with little other purpose than to “get the job done.” But as I continue to grow older, I discover myself become more cognizant of the flavor nuances that craft mixology can offer. On occasion am not averse to a “slopped together” Bloody Mary. In some instances, like pre-boarding at the Denver International Airport after a liver-pounding weekend at the Great American Beer Festival, a ghettofabulous Bloody served at a terminal chain restaurant/pub can suit me just fine (and again back to my “get the job done” roots).