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
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
Photo Credit: Mike Condie
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
Belgian White beers are by far my favorite beer. I love the way they taste and are quite refreshing on a warm February day here in Southern California. Traditionally these beers are made with wheat and barley. So when constructing this cocktail I wanted to be able to highlight the flavor profile of not only the beer but the whiskey as well. Enter Makers Mark. The mash bill for Makers Mark has no rye in it; instead, they use red winter wheat and, of course corn. This combination gives the bourbon a different flavor that pairs exquisitely with Belgian White beers. I chose Blanche de Chambly as my Belgian White beer. It has spicy notes that blend quite well with the agave nectar in the cocktail.
Breakfast cocktails are almost a necessity when on vacation, brunching, early morning tailgating, or waking up from a rough night out on the town. Mimosas are great, and definitely serve a purpose. But some days require a bit more alcohol than others.
Worthy of drinking any hour of the day, this eye-opening beverage starts with a base of muddled mango, lemon juice and agave nectar. Throw in a bit of Bourbon, IPA, and a dash of Angostura bitters… and the day is ready to begin!
Beer… spirits… tea… this new concoction is going through a serious identity crisis — or should we call it a chai-dentity crisis?
Inspired by the traditional Masala chai tea blend, this cocktail is a fusion of, quite possibly, the three best beverages in the world. This of course being tea, craft beer, and Bourbon.
As with all traditional recipes, the Masala chai spice blend varies from person to person. Typically, it includes a base of ground ginger and green cardamom pods mixed with moderate amounts of cinnamon, star anise and/or fennel seeds, black peppercorn, and cloves. The tea is then steeped in hot water, and typically served with milk and some sort of sweetener.
For everyone who couldn’t attend the first beer mixology event at Revival Bar + Kitchen in December, let’s get you caught up on what you missed. The cocktails, featuring Bison Brewing beer, are in the spirit of the holidays. Think warm winter baking spices and rich dark chocolate. I say it’s not too late to mix one up!
I just started playing around with beer syrup. I happened to have some Guinness in the fridge, so that was the logical ingredient. I browned some sugar and added the stout, stirring slowly and constantly for 20 minutes and let it cool. Pleasantly surprised by the depth of flavor, I couldn’t wait to get it to the bar.
As soon as I got to work I started mixing. Bourbon was the starting point. I dabbled with different liqueurs, stirring, shaking, straight pouring… Soon an audience ensued and I had lots of people suggesting and tasting. It got a little out of hand. I finally came to my conclusion– but it needed a name.
I work with some guys that are completely obsessed with Batman, Spiderman, Green Lantern… You know the type. I mean really, who is more badass than Batman? So I am pleased to introduce “The Dark Knight”