In honor of both Iron Maiden releasing their own beer this week and it’s name sake being my favorite dive bar in Orange County I present to you my version of the M
oscow Mule. With history steeped in the British colonial presence in India, Crabbies Scottish Ginger Beer has been brewed since the early 1800’s and enjoyed world wide! They suggest drinking this ale over ice, but I took it to the next level with a little bit of vodka and some fresh ingredients.
Simple and refreshing, this cocktail can be premade in a pitcher and enjoyed during the warm days to come! Continue Reading
For a recent beer event, I was challenged to develop a beer cocktail using a Baltic Porter. Unique for its ability to be brewed with both lager and ale yeast, the Baltic Porter was originally developed as an export version of the English Porter destined for the Baltic Sea ports.
Inspired by the beer’s heritage, I decided to follow a “Baltic” theme. Naturally, vodka was the first spirit to come to mind. While doing research, I found that the blackcurrant is native to Northern Europe. In fact, Poland, Russia and Germany are the largest producers of the blackcurrant. (Source: AgroAtlas). Known most commonly for its use in the “Kir” and “Kir Royale” cocktails, Creme de Cassis ia a sweet, dark red liqueur produced from blackcurrants. As with most liqueurs, it is available in both commercial and artisan forms — and is also quite simple to make, if you have access to black currants. Continue Reading
Not your father’s Radler. There’s no lemonade or ginger beer here to save your little soul. This is a Radler to put hair on your chest!–Well maybe not quite, but it’s a fun take on the traditional Bavarian Radler in cocktail format! Continue Reading
Let’s face it, the Cosmo was sooooo last decade. Yet, weirdly enough, it still remains one of the most commonly ordered drinks at bars. I blame this partially on lack of bartender creativity combined with lack of knowledge on the consumer end.
Anyways…. I almost never drink vodka, partly because I think it’s a flavorless spirit that adds nothing but an alcoholic backbone to cocktails, but mostly because I am a gin girl. I recently found myself in possession of vodka, leftover from an evening of Bloody Beers with a fellow beer mixologist, and said what the hell, let’s use it. Since, naturally, I am a gin martini girl, the first vodka cocktail I could think of was the Cosmopolitan. Not typically a fan of the Cosmo, I took it upon myself to sex up the concoction with a beeralicious twist.
For much of my adult life I have considered beer to be my tipple of choice. In fact, I think it is safe to say that remains true today. It wasn’t until recently that I began to explore the art behind mixing up a cocktail. Sure, there was my early drinking years when I’d toss some concentrated margarita mix in a blender with some booze and knock out a concoction with little other purpose than to “get the job done.” But as I continue to grow older, I discover myself become more cognizant of the flavor nuances that craft mixology can offer. On occasion am not averse to a “slopped together” Bloody Mary. In some instances, like pre-boarding at the Denver International Airport after a liver-pounding weekend at the Great American Beer Festival, a ghettofabulous Bloody served at a terminal chain restaurant/pub can suit me just fine (and again back to my “get the job done” roots).