By Lia Sanders on 18/03/15 11:00 AM
Apparently the rise of craft beers has had one unintended consquence: the increasing popularity of beer as a cocktail ingredient.
According to The Telegraph, mixing with beer was a way of disguising the terrible taste of spoiled beer and it fell out of fashion with improved refridgeration.
In the wake of St Patrick’s Day, we are offering up a cocktail based on chilled stout and a beer-based variation on the Bloody Mary – should you be looking for a hangover cure.
Black Velvet
Ingredients (makes 1 cocktail)
4 oz Champagne
4 oz chilled stout
Method
Pour the Champagne into a beer mug, pint glass or Champagne flute. Slowly pour the stout on top.
Cucumber Blonde Bloody Mary
Ingredients (makes 1 cocktail)
2oz cucumber vodka
4 grape tomatoes
1 dash celery salt
Pinch of pepper
2 dashes of Worcestershire sauce
1 dash hot suace
1/2 oz lime juice
2 oz blonde beer
Celery stick (for garnish)
Method
Muddle tomatoes, celery salt and pepper in a cocktail shaker. Add all the remaining ingredients except for the beer. Add ice and shake vigourously. Strain into a glass filled with ice. Top with beer and garnish with a celery stick.
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