Aloha Beer Cocktails

Cooking with Beer by | Apr 2009 | Issue #27
Photo by Sean Z. Paxton

On a visit to the Westmalle Trappist Café, I discovered the beer cocktail. Tripel with grenadine? This was a surprise at first, but when I thought about the concept—a Berliner Weisse with a little woodruff or raspberry syrup—it’s not so strange. These beer cocktails are a great way to add a little island feel to your luau at home.

Hawaiian Monk

Makes: 1 cocktail

Ingredients:
1 each Westmalle goblet
1 tsp. grenadine syrup
11.2 oz. Westmalle Tripel
1/2 oz. passion fruit juice
guava coconut foam
orange slice
cocktail umbrella

Directions:
Pour the grenadine into the bottom of the goblet. Tilting the glass, pour the Tripel, leaving behind any sediment. Add the passion fruit juice, and then carefully dispense the guava coconut foam until the goblet is full. Garnish the rim with a slice of orange and an umbrella.

Hoppy Lei

Makes: 1 cocktail

Ingredients:
1 each Urthel, hurricane or weiss glass
11.2 oz. Urthel Hop-It
1 oz. orange juice
passion fruit vanilla coconut foam
pineapple slice
cherry
edible flower

Directions:
Tilting the glass, pour the Belgian IPA, leaving behind any sediment and as little head as possible. Add the orange juice and then carefully dispense the passion fruit vanilla coconut foam until the glass is full. Garnish the rim with a slice of pineapple and skewer a cherry and edible flower.

German Wave

Makes: 1 cocktail

Ingredients:
1 each Pilsner glass
1 tsp woodruff syrup
1/4 oz. blue Curaçao liqueur
11.2 oz. Berliner Weisse
pineapple orange five-spice coconut foam
lime slice
cocktail umbrella

Directions:
Pour the woodruff syrup into the bottom of the glass. Tilting the glass, pour the Berliner Weisse, leaving behind any sediment, trying to leave the syrup at the bottom. Top with the blue Curaçao and carefully dispense the pineapple orange five-spice coconut foam until the glass is full. Garnish the rim with a slice of orange and an umbrella.

Guava Coconut Foam
Makes: about 2 cups

Ingredients:
1 envelope gelatin powder (1 1/4 tsp.)
12 oz. guava nectar
1/2 tsp fresh ginger, peeled and chopped
3 oz. simple syrup
1 pinch sea salt
4 oz. coconut milk
1 each whipping cream dispenser
1 each crème charger (N2O)

Directions:
Pour the gelatin into a small bowl and add 4 ounces of the juice, letting it bloom for 10 minutes. Meanwhile, in a medium-sized saucepan over medium heat, add the remaining juice/nectar, ginger, simple syrup and salt. Bring this mixture to a boil and then turn off the heat. Strain the syrup into the canister of the whipping cream dispenser, adding the gelatin, and screw on the top; shake well to fully combine. Carefully unscrew the top of the dispenser and place the canister into a bowl of ice water to chill to 40°F. Add the coconut milk to the canister, seal with the top, turn upside down and charge with the crème charger. Shake for 30 seconds to thoroughly mix.

Store in the refrigerator till ready to use. The foam is better the following day. The foam will last up to two weeks refrigerated. To use the foam, shake well, invert the dispenser and slowly pull the trigger when the nozzle is over the goblet or glass. The foam will be thick.

Variations:

  • Passion fruit vanilla coconut foam: Substitute passion fruit juice for guava nectar, and vanilla bean (split in half and seeds scraped out) for ginger.
  • Pineapple orange five-spice coconut foam: Use 8 ounces of pineapple juice and 4 ounces of orange juice for guava nectar, then remove ginger and add a pinch of Chinese five-spice blend.

Simple Syrup
Makes: 1 cup

Ingredients:
1 cup water, filtered
1 cup sugar

Directions:
In a medium-sized pot over medium-high heat, add water and sugar: Bring to a boil. Cook for 5 minutes, then cool and store in a sealable container in the refrigerator.

Variations: Spices, fruits and herbs can be added to flavor the base syrup many different ways. Can be used for cocktails or desserts.