Slainte to Stout



Celebrate St. Patrick’s Day with this thirst-quenching stout beer cocktail.

(Courtesy Jesson + Co)

It likely comes as no surprise to hear that beer often plays a significant role in St. Patrick’s Day celebrations. While some Irish-for-a-day merrymakers will partake in the annual revelry with a pint of green beer (or not), many others will seek quality versus quantity, enjoying a beer brewed with traditional ingredients and fresh flavors that celebrate the tastes of Ireland.  

There’s simply no better way to get in the Irish spirit than with a pint of distinctively dark stout beer, with its creamy head, velvety texture, and tones of rich coffee, sweet toffee and roasted malt. Ardent stout lovers are passionate about the pour, keeping an eye on the attending bartender like a hawk to ensure all details are adhered to, including the correct shape of the glass and the angle its tilted at, the ‘surge and the settle’, and the top-up. 

While beloved in Ireland, stout was, in fact, first brewed in London during the first half of the 18th century – which was also in the midst of the infamous ‘gin craze’ of Great Britain. Had it not been for these dark and stormy days of the early 1700s, stout might not have become the brew of choice amongst the good people of Ireland today. As such, Hendricks’s Gin has combined the two, creating this exceptional beer cocktail in celebration of St. Patrick’s Day. With notes of coffee and bitter chocolate, the addition of Irish stout perfectly complements the earthy tones of angelica root – just one of the more than 10 botanicals found in Hendricks’s Gin. 

A toast to your health – today and always. Slàinte! 

 

London Stormy

For the at-home mixologist, choose a brew that uses widget can technology to create a creamy foam head similar to a frothy pub-style pour.  Garnish with a wheel or wedge of lime and gherkin (add an edible rose bud, too, if available) all skewered on a cocktail stick.

1 ½ oz Hendrick's Gin

1/2 cup chilled Irish stout (such as Guinness® or Murphy’s)

1/4 cup chilled tonic water

1 tbsp fresh lime juice

2 dashes of celery bitters

Stir all ingredients together and pour over ice in highball glass. 

Cocktail Note: The original recipe included 1 tbsp quinine cordial and did not call for tonic water. Quinine is what gives tonic water its signature flavor, and as this cordial is difficult to find, it’s been reworked with this splash of tonic water instead. Skeptical? The beer cocktail, Calcutta Cup, is a tasty half and half mix of stout beer and tonic water. 

Original recipe created by London-based bartender, Alex Kratena, Head Bartender at the Artesian bar at the Langham Hotel, London. Recipe adapted by Alison Kent. Photo courtesy of Jesson + Co. 

Alison Kent is a seasoned food, beverage and travel writer, recipe developer, certified chef and best-selling cookbook author with an abundance of culinary experience under her toque. Follow her @Alicatchef

Add your comment: