How to Mix Liquor and Beer so You are In the Clear

3 great Liquor + Beer = RECIPES

 

Dark & Stoutly

Contributed by Doug Frost
INGREDIENTS:

• 1.5 oz El Dorado 15 Year Old Special Reserve Rum
• 1.5 oz Ginger-Habanero Syrup*
• .5 oz Fresh lime juice
• 5 oz Dupont Monk’s Stout or other stout-style beer
• Glass: Pint or goblet
• Garnish: Lime wedge

PREPARATION:
Add the rum, syrup and lime juice to a shaker and fill with ice. Shake, and strain into a pint glass or goblet half-filled with fresh ice. Top with the beer and garnish with a lime wedge. 

*Ginger-Habanero Syrup
INGREDIENTS:

• 4 cups Turbinado sugar
• 1 Habanero pepper, seeded and chopped
• 1 lb Fresh ginger, sliced
• 3 cups Water

PREPARATION:
Combine all the ingredients in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat, let cool completely and strain. Store covered in the refrigerator.

 

Rub & Rye

Contributed by Francesco Lafranconi
INGREDIENTS:

• Mesquite salt or your favorite barbecue dry rub spice mixture
• 1.5 oz Bulleit Rye Whiskey
• .75 oz Lemon juice
• .75 oz Maple syrup
• 1 oz Egg white
• 5 oz Scaldis Pêche Mel beer
• 5 drops Barbecue bitters
• Glass: Pint or double Old Fashioned
• Garnish: Beef jerky

PREPARATION:
Coat the rim of a pint or double Old Fashioned glass with mesquite salt or dry rub. Fill halfway with ice and set aside. Add the rye, lemon juice, maple syrup and egg white to a shaker and fill with ice. Shake vigorously and strain into the prepared glass. Top with the beer and bitters, and garnish with a piece of beef jerky.

Mezcal & Mayhem

Contributed by Adam Seger
INGREDIENTS:

• 1.5 oz Del Maguey Chichicapa Mezcal
• .75 oz Campari
• .75 oz Mayhaw Syrup*
• 5 oz Vicaris Tripel-Geuze or other Belgian tripel-style beer
• Glass: Pint or highball
• Garnish: Orange twist

PREPARATION:
Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice. Shake, and strain into a pint or highball glass half-filled with fresh ice. Top with the beer and garnish with an orange twist.

*To make Mayhaw Syrup, whisk just enough hot water into mayhaw jelly to make a syrup consistency. (You may substitute raspberry preserves or cranberry jelly plus a bit of lemon juice.)

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