The rise of beer based cocktails

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.