In honor of both Iron Maiden releasing their own beer this week and it’s name sake being my favorite dive bar in Orange County I present to you my version of the M
oscow Mule. With history steeped in the British colonial presence in India, Crabbies Scottish Ginger Beer has been brewed since the early 1800′s and enjoyed world wide! They suggest drinking this ale over ice, but I took it to the next level with a little bit of vodka and some fresh ingredients.
Simple and refreshing, this cocktail can be premade in a pitcher and enjoyed during the warm days to come! Continue Reading
Bitter, sour, spicy, sweet and smokey — Smokin’ Hops was designed for those of us that like to live life on the edge.
Mezcal fills the mouth and nose with hints of smoke, while fresh serrano chiles tingle the tongue. The mouth slightly puckers from the combination of fresh lemon and hop bitterness. And then all is calmed by the crisp and refreshing carbonation of the beer.
Smoky and bitter with a hint of heat and slight tartness, this cocktail is both warming and refreshing. It will warm you up in the winter, and add a little kick to your routine in the summer. Smokin’ Hops is a perfect match for anything off the grill — especially smoked meats.
And beware, this drink will bite you.
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.
One thing many classic cocktails share in common is simplicity — less than four or five ingredients, little fuss, and lots of flavor. Case and point: The Mint Julep — Sugar, Bourbon and Mint. Simple, yet very flavorful.
As with many recipes, ingredient substitutions can lead to exciting new twists on classic cocktails. For my beeralicious twist on the Mint Julep, I opted to use honey syrup instead of sugar and basil instead of mint. The final touch was a shot of fizz and flavor from Bison Brewing’s Honey Basil Ale — a virtually hopless organic beer with a beautiful golden amber hue.
Tasting Notes: Sweet honey and herbaceous basil meld together with soft vanilla and toasted oak Bourbon flavors in this refreshingly carbonated beer-inspired twist on the classic Mint Julep. Continue Reading
100 + degree weather in Reno this week! Trying to beat the heat and relax on the deck after a long shift behind the bar, this came to mind…
1.5 oz Tru Organic Gin
.75 oz Fruitlab Hibiscus Organic Liqueur
.75 oz Simple Syrup
.5 oz Pink Grapefruit
.25 oz Lemon
Shake and strain into a tall glass on the rocks
Top with Lagunitas IPA
Garnish with Grapefruit Zest
Refreshing, zesty and goes down so quick on a hot night. Give it a try…
Brand new cocktail then, totally off the cuff, a bit of a collaboration really, myself and another member of staff dreamt it up but credit to Justin Rockitt refining the whole thing and making it work. We wanted to use a tripel as a foil/flipside to our really popular Brooklyn Baltic cocktail so we settled on that uber dry, crackingly bitter Westmalle Tripel. After much experimentaion we then went for a beefy navy rum, Pussers. It would work well with any navy rum really but make sure it has that savoury edge as that is the balance to the dryness of the beer.
My dad can appreciate well-crafted food. While he doesn’t go out of his way to sit himself before any fragile souffles or dainty gelees, he can certainly respect the art of the dish. The same goes for beverages, except his beer habits reflect more of a meat-and-potatoes attitude. The pint of beer he likes the best is always the one he made himself (starting, for the fun of it, in the early 80’s) or something ‘easy’ from Trader Joe’s. A bottle of Jack Daniels in the cupboard usually means it’s the holiday season.