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Discussion in 'Beer Talk' started by wmcconvi, Feb 29, 2012.
not beer related per se but I like putting some red stag honey tea in hard apple cider.
Well, now I have to. That's like saying "whatever you do, do NOT mix mentos and diet coke"
I added about 1/3 shot of PVW 23 year to a 2010 Abyss and it was off the chains...
I enjoy Southern Tier Creme Brulee but it is quite pricey and only available in the summer. The other day, for the hell of it, I put a little bit of Smirnoff Caramel Vodka in Bells Expedition Stout and the flavor was spot on.
Swirl a shot of Jim Beam Black (double aged) in an oversized Duvel Tulip. Dump it into a separate shot glass. Fill Duvel w BCBS. Give the shot to a hot chick. Sip slowly....not her.
BCBS with Pumking. The bourbon and spice of the pumking really meshed well....especially for this time of year!
I also have downed a few chambord n stouts.
My friend homebrewed a breakfast stout. Then I added a bit of Woodford. It was a hit.
Two Hearted Buffalo. I've been pouring these for years at our bar. One shot of Buffalo Trace bourbon, filled with 14 ounces of Bell's Two Hearted on tap. Absolutely amazing.
You are a trailblazer ....onward ..MUSH!! (to the team of Huskies)
Oberon with absolute oranj, good in the summer, for me its an improvement on oberon. I used to work at a bar, and a bartender friend of mine just started throwing it in there, so I didnt come up with it but do enjoy it.
How did u know it was me?
I can only find the standard version I did enjoy this mix though
That's one expensive drink.....
I've got bourbon.....I've got beer......time to put on the lab coat....
I don't experiment with adding spirits to beer because for the most part I don't like spirits, but my sweetheart has begun adding a shot of blueberry vodka to a pint of Cisco Grey Lady witbier at every opportunity.
This bar is right down the street from me and, while they no longer offer these cocktails, they're a must-visit if you're ever in the Miami area.
i cringe at beer cocktails. I think its an abomination especially with craft beer.
I personally have never mixed them myself. Though, just like with rimming a glass, if it was a beer I've already had a few times, I'd give it a try.
Also at a party, I have had a punch made with Sam Smith's Oatmeal Stout.
Then, there was the time when my friend mixed blueberry whiskey with Stone IPA. I knew it was going to taste awful...just like some nasty cough medicine.
Personally i think beer cocktails are best for beer that would otherwise taste not so great alone or that was lacking in flavor altogether. However stout mixes pleasantly with a lot of things. It is good with ice cream and Kahlua and I'm told it mixes well with raspberry lambic. I personally always took corona and mixed it with lime, pineapple juice and salt ( considering its not acceptable by itself). A local bar also commonly has a menu, where they mix two beers together. It is actually quite tasty sometimes!
Just the usual combos:
Old and bitter = a ma in law
Old and mild = a grandmother
Old and stout = a grandad
Light and bitter = a lion bitter or half and half
Stout and bitter = Maccy tan, black n tan or special
Lager and cider = a snakebite
Barleywine and Guinness = Blacksmith
Barleywine and rum = Dragons blood
Well first I ask my bartender to pour half a shot of Jameson's Irish Whiskey and have him top it off with some Bailey's Irish Cream. Next, I order a pint of Guiness...
Anyone have experience with beer cocktails?
What's your go-to beer centric flip? Your favorite blend with say a porter that has slight smoke notes?
I searched the forum for a specific beer cocktail thread to no avail. Hoping to connect with some other BAers who have some expertise in this area.
Have any idea how the amount of hops/ steeping time for the infusion? I imagine 3 to 4 days with an ounce or two of whole cone hops for a 750ml bottle of vodka would be sufficient. The cocktail recipe sounds awesome!
I probably drink more Dragon's Milk with ~2oz of Rye Turkey or Bulleit than without. Guinness draft is also a great option if you want the whiskey to really shinne. Bigfoot is a great choice too, but I personally would only do this with a 3-4month or older bottle. I was incredibly tempted to play with Founders Doom, but before I knew it, they were gone Maybe someday..
I would guess that 2-4 weeks+ would be best. Never tried myself, but I have used vodka and stronger liquors to make infused drinks and tinctures. 2oz/750mL will probably leave you with a very green, very hoppy tincture.
Current favorite: French 75 (gin, sugar, lemon, topped w/ Champagne) but sub the Champagne for Cantillon Kriek or another Kriek Lambic.
I've put some eldester aventinus in regular aventinus before I also once added eldester aventinus to a vintage aventinus from 2005 last year. Next up is adding it to their eisbock.
It's also great with Campari.
Another good one: Firestone Double Jack and Carpano Antica Vermouth.
In my experience, infusions with fresh produce like cucumbers, fresh ginger, berries, lemon peel etc... do not need more than 2 weeks. I am going to test with one ounce of cascade pellets for one week. Will report back on the findings.
The recipe was from Crop Bistro and Brewery in Stowe. They had glass containers with spigots that held 2-3 gal. The containers were filled with fresh hops, and then filled with Smirnoff. I'm pretty sure they waited 2-3 days. The hops were left in after that. I tried the hop-infused vodka on its own and my throat closed up! So intense!
Beer & Liquor perfect combination for a great night and a bad Hangover
gotta love it
If I want a cocktail, I just drink a cocktail. If I want a beer, I just drink beer. I have never wanted a beer cocktail. Same can be said for whisky, bourbon, and most other non-hop/malt flavored beers.
My wife got rocked on her birthday one year drinking Brooklyn Black Chocolate Stout with a shot of vanilla stoli added.
I've never been ballsy enough to attempt to ruin a good beer.
I took Bells Expedition, added some Bells double cream stout, and splashed some woodford. Needless to say, it did not taste like blacknote.
I'm thinking of doing this with a home brewed stout and some Buffalo Trace. About how much bourbon would it be recommendable to put in the beer? Are we talking teaspoons or ounces?
Most of my experience is with using the hop's cousin, and that most certainly benefits from either simmering or longer steeping. Too long, and the flavor actually suffers (IMO), as the ethanol extracts a lot of chlorophyll and other plant matter, giving it a "greener" taste rather than a "dank" (terpene-heavy) taste. I am amending my original post now to include that.
In any case, report back! Eager to hear how it works out for you.