Beer cocktails are everywhere lately, but this is the first time I’ve ever seen this twist.
At The Fifth Floor in San Francisco, bartender Brian Means takes Anchor Steam beer, combines it with sugar and cooks it down into a beer syrup, which is then used to enhance this savory whiskey drink. So this isn’t really a beer cocktail, but a strong, cocktail lover’s cocktail infused with a little taste of beer.
I just realized if I post this, it will be our third story in a row about mixing sweet treats and booze. Clearly, I’m continuing.
This beauty of a bourbon-spiked shake is brought to you by Puccini & Pinetti in San Francisco.
Screw you, Monday. Is it milkshake o’clock yet?
Vanilla Bourbon Shake
6oz. vanilla gelato
1.5 oz. bourbon of choice
3-4oz. whole milk
Blend all to desired thickness.
We were on our third day of sightseeing benders in the world of rodent amusement parks when we ventured to “Tomorrow Land”—you know the one, with the gigantic golf-ball housing the “ride of tomorrow” that ends in some California garage? Unfortunately, the early 80’s tech-savvy scene failed to amuse our five-year-old tech genius. Nothing offered here could compete with our PS3 at home, so he decided to take his boredom out on the rest of us. Purely in the interest of self-preservation, I stumbled upon a stand selling mango-ginger-margaritas in China-land. My wife and I enjoyed 3 of these magical libations. (Yes. That’s 3 each.) I recreated these serenity slushies at home with positive results.
It’s Friday. It’s been a long week. It’s ten billion degrees out.
Yep, it’s damn well time for Cocktail O’Clock. A nice, strong, spicy Cocktail O’Clock. Here’s a guest recipe from mixologist Hal Wolin of A Muddled Thought.
2 oz Ron Abuelo 12-year-old rum
1/2 oz Carpano Antica sweet vermouth
1/2 oz Scotch (preferably 10 year old)
2 dashes Bittermens Hellfire Habanero Shrub
2 Dashes Bittermens Xocolatl Mole Bitters
Add all ingredients to a mixing glass filled with ice. Stir gently and strain into coupe or cocktail glass. Garnish with half a habanero pepper.
I am not, nor have I ever been, a bartender. I love mixed drinks, though. And I’m super cheap, so I would much rather make drinks at home than pay upwards of $8 a glass on a super-sugary and not-alcoholic-enough drink.
Now, I promised myself a while back that I would not buy any more coconut rum because it’s too easy to consume in mass quantities and regret it later. Buuuttt…I guess I break promises.
So, here’s a tropical drink to rock your socks.
I’m officially obsessed with ginger beer. You used to only see it utilized in a good old Moscow mule, but I increasingly find it turning up in all kinds of cocktails, from rum-based drinks to poptails. As far as I’m concerned, it’s all good.
Here’s one of the most creative uses of ginger beer I’ve seen yet — combined with carrots and cognac for one killer cocktails from Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco.
For an unknown reason, I find day drinking more socially acceptable when it’s warm and sunny outside. Given the unseasonably warm weather we’ve been having for the past few months, my spring (and end of winter) have seen their fair share of drunk brunches. Even though mimosas and bellinis are synonymous with single 20s girl brunches (or at least that’s what twitter tells me), my weapon of choice is normally beer or bloody marys.
But on one particularly Saturday, after a morning of volunteering and sweating, my favorite brunch bartender suggested he make me a “manmosa.” His story is this: one day a bunch of big guys came in and ordered mimosas….but he figured he could do better, and make something a little better suited to these men. Apparently the real “manmosa” is supposed to be vodka, beer, and orange juice. Even though I love to drink, that is *not* something I can drink before 1pm without some serious consequences, or my “friends” calling me an alcoholic.
The “manmosa” I was served was better (and not modified for me! This is his recipe):
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