I think it was last year. Or maybe the year before. I was reading one of those food trend articles. You know, the ones that tell us what we will be eating, drinking, making, and demanding from restaurants in the coming year. This particular article was declaring that beer cocktails would soon be in.
I was pretty excited about this prediction. I mean, they were right about cupcakes and bacon, so they must be right about beer cocktails. Yet, I think I’ve only come across one beer cocktail on a menu since reading that article. Perhaps we dine at the wrong places, but considering how our food explorations have increased this year, I’m surprised I haven’t found more.
Just where are these beer cocktails?
I’m now calling this my – drinks of summer – book. It’s filled with 50 beer cocktails and I won’t be surprised if we try them all. It’s a must-have to keep in your bar at home when you want to break out of the sangria and mojito ruts of the summer season. And there are quite a few recipes that will carry you on into the holiday season.You might just want to run out and get a copy now so you can close out American Craft Beer Week
with a bang.
The recipes are categorized by beer type – ale, lager, stout, etc. Some are a simple combination of beer and a spirit. Others include fruits, juices, preserves and syrups. Many will make you question – will those ingredients actually taste good together? Yes, they will. Let me prove my point.
I’m crazy for grapefruit. Love it. So when I came across the Grapefruit Moon I knew I had to try it. This time it wasn’t because it has bourbon in it. That was just a bonus.
I’ll admit I was skeptical about the combination right up until my first sip. After that, I was sold. So was my husband. He’s actually hijacked the book for a while to pick out our next drink.
So go ahead and stop searching for those supposedly trendy beer cocktails. Get this book and start making them at home. You can start with the Grapefruit Moon.
Recipe © 2012 by Howard & Ashley Stelzer and used by permission of The Harvard Common Press
1 ½ ounces bourbon
1 ½ ounces freshly squeezed grapefruit juice
1 tablespoon simple syrup or maple syrup (I used maple)
3 ounces stout
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, juice, and syrup, and shake well.
2. Fill a pilsner glass with crushed ice, and strain the mixture into the glass. Top with the stout, and serve.
Disclosure: This book was sent to me for review purposes from The Harvard Common Press. I was not required to write about it and I received no compensation for doing so. Thoughts are my own.