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.
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
Although there are no official rules for beer mixology, some spirits pair extraordinary well with certain styles of beer. Case and point: American India Pale Ale + tequila.
More commonly referred to as IPA, the India Pale Ale is a hop forward style originally developed for export from England to India. The antiseptic nature of hops makes it a natural preservative, which helped enhance the self-like of the beer as it endured the long boat voyage around the continent of Africa.
Although conceptually similar to their English cousins, American IPAs are characterized by the use of American hops, which yield aromas of citrus, pine and resin. They boast medium-high to very high hop bitterness, very light malt character, significant carbonation and a dry finish.
And this brings us to tequila.When it comes to buying tequila, products with 100% agave are by far the most preferred and highest quality on the market. Un-aged (aka Blanco) tequila is known for being floral, citrusy, and slightly bitter — making directly complimentary to the American IPA. Continue Reading
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
I was recently talking with some friends of mine about what is next in the world of cocktails and the subject of beer cocktails became the topic of conversation. This was, to me, the next exciting, creative avenue in mixology. Then, only a few days later, Ashley approached me online and asked me to become involved in this project. I was delighted, however, working in a small wine/craft cocktail bar in Olympia WA, my beer selection is limited to only about a dozen bottle selections, we do not have a tap system. I knew my first foray into beer mixology would have to be simple, un-intimidating, and appeal to a wide audience. I started with flavors that already work well together, Hoegaarden and orange.