RECIPES | Recently we’ve been experimenting with beer and cocktails, figuring out way to use beer as an ingredient in cocktails. One of the easiest kinds of beer to use when making a cocktail is stout. A good base stout goes well with rich, roasted flavours which compliment the roasted dark malts of a stout. One of our favourite creations is this coffee, whisky and stout cocktail which, combined with a bit of vanilla extract to mellow everything out, provides a nicely balanced flavour combination.
Here’s the recipe, and if you want to hear more about beer cocktails, listen to Season 9, Episode 10 of our Brunswick Beer Collective podcast.
Preparation Time: 2 minutes / Serves 2
- 1 330ml bottle of stout
- 100ml cold brew coffee
- 2ml vanilla extract
- 25ml Hibiki Japanese Harmony whiskey
- Combine all the ingredients and stir well. Pour into two glasses and serve immediately.
We’ve used Horn Swatter from Old Wives Ales as it’s a great example of a textbook stout without any other flavours added to it. For the coffee, we used a single origin Ethiopian bean from Code Black Coffee Roasters. We’ve used Hibiki Japanese Harmony whiskey, due to the fact that it’s smooth, slightly sweet, and not peaty. Whatever whiskey you use, make sure it exhibits these characteristics – you definitely don’t want a peated whiskey here.