While beer cocktails may seem like a novel new trend in mixology, using beer in cocktails is not actually a new concept. In fact, the earliest beer cocktails date back to 1695, with the mention of the flip in Oxford’s English Dictionary.
Although rarely seen on a cocktail menu today, a flip is a fantastic way to get into beer cocktails. In its most basic iteration, a flip is simply beer, spirit, and sweetener. Flips can also include egg, and may be served hot or cold.
This flip variation was created by Owen Schmidt, while he was still bartending at the Bayou Oyster Bar and features a combination of amaro and stout. The initial creation utilized a locally brewed oatmeal stout, but any stout that is thick and creamy will do. This drink can easily be used as a starting point to experiment with other amaro/stout combinations. Cheers!
Breakfast In Bed
3 oz Oatmeal Stout
1 1/2 oz Amaro Abano
1 whole egg
Dash Orange Bitters
Alaskan’s new spring seasonal is a session version of their 2010 Double Black IPA Pilot Series. So how does this beer stack up against the competition? Let’s find out.
This beer pours very dark, almost jet black, with a thick and creamy mocha/tan head. First impressions from the nose was chocolate and some roastiness from the malts. Also present were some resin pine aromas from the hops with just a hint of citrus in the background. On the taste you definitely notice the chocolate and malt up front which then quickly fades into the hoppy bitterness and is coupled with grapefruit, lemon, and grassy flavors. The finish is long and mildly bitter, with some slight roastiness around the edges.
Overall, I really enjoyed this version of a Black IPA/Cascadian Dark Ale from Alaskan Brewing Company. If you are a fan of this style, you may be a tad disappointed as it is a little more laid back than others. If you are not a fan of this style, this is the perfect beer to help you change your mind. Cheers!
This 12 year old whisky from Yamazaki first came onto the US market in 1984 and was the first seriously marketed Japanese single malt whisky here in the United States. The Japanese have been making whisky since the 19th century, but their first commercial endeavors began with the opening of the Yamazaki distillery in 1923. Masataka Taketsuru, Yamazaki’s first distillery executive, had studied the craft of distilling in Scotland, and his style of whisky closely mimics the traditional Scottish styles. The Yamazaki 12 is made with just barley, water and yeast, and is aged in a combination of American, Spanish and Japanese oak barrels.
The Yamazaki 12 pours a dark golden brown, darker than many other 12 year old whiskeies. The nose is well malted, and has hints of dried fruits, warm honey and butterscotch. The taste is quite dry, with an almost astringent quality, paired with hints of vanilla, citrus zest, caramelized toffee and just a hint of oak. The finish is long and has hints of spices with a little more of that astringency lingering in the background.
The Yamazaki 12 is an outstanding whisky, especially if looking for an introduction into Japanese or Scotch Whisky. A 750ml bottle will usually run between $40-$50, which is not a bad price for such a great tasting spirit. Cheers!
And by town I mean Vancouver, BC. In just over 6 weeks time, bartenders and cocktail enthusiasts from around the US and Canada will once again be gathering together at the Fairmont Pacific Rim Hotel.
“Vancouver is such a rich, vibrant cocktail city. We couldn’t help but come back for a second year”, said Ann Tuennerman, Founder of Tales of the Cocktail®. “With all the friends we’ve made north of the border, it’s really become our home away from home.”
This year the festivities have grown, and will include five tasting rooms, Meet the Maker, a specialty coffee bar and the Mott’s Clamato Caesar Bar. In addition there are 6 fantastic seminars that are sure to provide excellent information. In the evenings, guests will attend parties, and take part in a pub crawl that highlights some of Vancouver’s best restaurants and bartenders. In short, this is an event that you will not want to miss.
This year I am extremely happy to be covering this event as media. I will be attending everything I can, taking pictures as well as frantically scribbling notes, making sure that I can soak in as much as I can. If you are a cocktail enthusiast, or bartender in the Pacific Northwest, I would highly encourage you to check out this event. It is a great way to get involved in the fantastic community that surrounds our area! If you do come, drop me a note so I can make sure we meet up. Cheers!
This month I will be resuming my series of classes on different spirits at the Bayou Oyster Bar.
This month’s class will be January 15th at 6:00pm, and we will be looking at the history of American Whiskey. We will dig into the main types of American Whiskey, enjoy some cocktails, and take part in a tasting of a variety of some bourbon and rye whiskies.
The class will be limited to 10 people, so if you are interested, or know anyone who is, reserve your spot now at the Bayou Oyster Bar, preferably between the hours of 5:00-7:00pm. It should be informative and a lot of fun, and I hope to see you there. Cheers!