Beer Cocktails

DB@Proposed by: David

Proposed by: Jonathan

Here are two reasons we both proposed drinks this week. First: I’ve been curious about beer cocktails (or “beer-tails”) for quite awhile and, since it may be some time before we revisit the style, it’s better to have two representatives instead of one.

Second: I don’t have any more Chartreuse. Jonathan’s choice—Last Call to Porter —requires Chartreuse, which I used to have, which people drank up at a cocktail party I hosted (because they never drink up the Crème de Menthe), and which is too expensive to replace.

Only the second reason is true.

But let’s pretend it’s really the first. Beer cocktails have been around forever—there are recipes for mixing beer with other ingredients from the 17th century—and a lot of people know the basic ones, like the Shandy (beer and lemonade) or a Liverpool Kiss (Guinness and Crème de Cassis), the Michelada (a sort-of beer Bloody Mary) or a Black Velvet (stout and champagne, beautifully layered to separate) or a Boilermaker (beer with a shot of whiskey, sometimes just plopped right in the pint glass). However, with the growing interest in the various styles of craft beer plus the growing interest in cocktails, bartenders are experimenting with other spirits—even gin!—and/or liqueurs.

A beer cocktail has certain advantages. Instead of extending volume with a soft drink or mixer, you complicate the flavors—in a good way—with beer. And, depending on the beer you use, the combination can be quite merrymaking. I started to say “potent,” but I’ve decided from now on that, today, “merrymaking” will be my synonym of choice.

Volume, however, can be a challenge. “When you’re working with beer, you’re dealing with longer drinks. You have to make sure that what you add accentuates the beer,” says Daniel Hyatt, bar manager at The Alembic Bar in San Francisco. The second challenge he identifies is, “Just getting people to drink it.”

He believes the key is finding cooperative flavors. Brown spirits—scotch, rye, bourbon, and all the whiskeys—pair well with ales, stouts, and porters, where gin and white ales might align for another alternative. Belgian beers, which can sometimes be herbal and merrymaking, go well with Tequila, and dark or spiced rum might work well with a lager. Some folks apparently use beer in creating syrups for mixed drinks, which is another way of introducing hops to a cocktail without making it too merry.

De Beauvoir

In deciding which beer-tail to try, I had many choices, including one popularized by the author of Clockwork Orange, Anthony Burgess, called Hangman’s Blood that combines Guinness and gin, rum, whiskey, brandy, and port and then tops that with champagne. I thought about that one but decided it’s much too much merry to make.

So I found a drink called De Beauvoir (which I thought might be literary too but is actually a place) that won a beer cocktail contest in 2013 and uses smoked porter with Rye, Frangelico (no one at the party drank that either), plus a little sugar and lemon juice.

Here’s the recipe:

1 oz. Rye

2/3 oz. Frangelico

1/2 oz. Fresh Squeezed Lemon Juice

2 oz. Smoked Porter

1 tsp. brown sugar

1 dash Whiskey Barrel Bitters

The recipe calls for shaking these ingredients with ice and then fine straining them into a coupe glass garnished with orange peel. As I don’t like my beer shaken or diluted, I just combined them with a spoon. It worked.

Some quick notes: I tried this cocktail twice with two different porters, and I definitely preferred the smokier of the two because it balanced the sweetness best—as far as I’m concerned, the sugar is optional—it’s sweet enough without it. I couldn’t find Whiskey Barrel Bitters, which, as I communicated to my brother, was mighty disappointing, but I used Jerry Thomas bitters. They were nicely woody and smoky too. That’s what you want I think.

Last Call to Porter

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After two weeks where we discussed ideas for drinks and where we get those ideas, this week was a sourcing challenge. David suggested cocktails that incorporate beer. He provided a link that thoroughly reviewed the concept, and suggested some recipes, but he didn’t specify any cocktail in particular. That left a lot of latitude and a great deal of fun in finding a couple of contrasting ideas.

The first idea was the easiest. I get a weekly e-mail from The Splendid Table that spotlights a recipe and links a number of others. There is often a noveaux cocktail included with those links, and a couple of weeks ago it was one called the Last Call to Porter. Being considerate of my brother, and manipulative since I wanted to try it, I forwarded the e-mail with a strong suggestion that it might be appropriate for the next week. That was when I found out that David’s friends had liberated his Chartreuse one cocktail at a time. Fortunately, he suggested a category rather than a drink which left me, and my half bottle of Chartreuse, in business.

The Last Call to Porter is the invention of Katie Rose of Bryant’s Cocktail Lounge in Milwaukee, Wisconsin. The drink was inspired by an historic, and in many ways tragic, event in England. In 1814 the Meux Brewery of London suffered a catastrophic event when a large vat of porter beer ruptured and in turn caused other vats to rupture. The resulting flood, there was an estimated 323,000 gallons let loose,  caused the tragic death of as many as nine individuals but also led some Londoners to head to the streets to capture the flowing porter with buckets.

Katie Rose’s cocktail combines the historic porter with bourbon and two liqueurs. Bourbon (she specifies 1 ounce Knob Creek) is combined with a half-ounce each of two monk made liqueurs – Green Chartreuse and Benedictine. Those are shaken with ice, strained into a coupe and topped with porter. She suggested a Milwaukee porter but I used People’s Porter (seems more fitting since the townspeople were most affected by the flood) from Winston-Salem, N.C.

The recipe sounds like a battle of flavors, especially since the two liqueurs have so many ingredients, but it is the Chartreuse and porter that shine through. Porter is so mellow and balanced from the roasted malts and the herbs of the liqueurs balance that perfectly. I am not sure where the bourbon fits in but the drink is smooth like a porter, and complex like a classic cocktail. Same admonition I often give though, this drink should be sipped.

I wanted a second beer cocktail that would contrast the herb heavy flavor and richness of the Last Call to Porter. That led me to a variation on the shandy which is often a summer cocktail. Typically a shandy is beer mixed with lemonade, ginger beer or a soft drink. They have become so common that there are a number of varieties pre-mixed and sold in the beer case.

I chose a shandy style cocktail called the Beer’s Knees which is a riff on the gin based cocktail the Bee’s Knees. A Bee’s Knees mixes gin, honey and lemon in a coupe while the Beer’s Knees is a mix of gin (1.5 oz.), lemon juice (1 oz.), honey syrup (1 oz.) and hefeweizen (3 oz.). Mix the first three ingredients, top with beer, add ice (or not if you so choose) and garnish with lemon. Since it is not summer anymore, unfortunately, I was used a hefeweizen style winter white ale from Bell’s to use in the recipe. Compared to the first drink, this one was a beautiful color, light and brisk thanks to the lemon. The honey offers slight sweetness in perfect combination with the lemon and wheat beer. This cocktail also kept me in good graces since it is a style of drink, and beer, that my wife enjoys much more than porter and herbed liqueurs.

Jonathan’s take: This week combines the old world and new, beer and cocktails, and a challenge to sources, all with a history lesson thrown in.

David’s Take: I loved the De Beauvoir—it was rich and warming, perfect for the season—and I’d recommend making it a double. You have to finish the porter anyway…

Next week (Proposed by Jonathan):

Last year, I had suggested a drink that could be served to the masses for Thanksgiving. This year I messed up and made that suggestion, Pear Bourbon Cider, two weeks too early. That won’t prevent me from mixing up a variation of the PBC (who knew TJ’s Pear Cinnamon sold out so quickly and I would have to use something else) for a house full on Thursday. That leaves a drink of the week, though, so my suggestion is the B-52. It is a blast from the past that is part shot and part dessert drink. It is also small enough to fit into whatever space is left after all of the gluttony. There are a great number of variations too, all with unique names, so guests can choose their own version.

 

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