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
Elysian Brewing was founded in 1996, in Seattle, by Dick Cantwell, David Buhler, and Joe Bisacca.
Dragonstooth Stout is one of their many award winning beers. It was the winner of gold medals at the Great American Beer Festival in 1992 and 2004, as well as silver medals in 2002, 2006, and 2007.
According to brewer Dick Cantwell, Dragonstooth Stout is a traditional oatmeal stout, which is then ramped up in strength. It’s a blend of three dark-roasted barley malts, roasted barley and oats, fortified with Northern Brewer hops.
This beer pours black as night, with a thick, milk chocolate brown head. The aromas are very malty, with nuances of caramel, hops, and chocolate. The taste is full of sweet malts, with some roast flavors and chocolate. There are faint hints of dark cherries and a slight hoppy bitterness as well. It has a very clean refreshing finish for an imperial stout, and the abv is also lower than a lot of comparable imperials, which I really think adds to it’s strengths. An excellent stout which I highly recommend. Cheers!