Cassels Brewing Co, New Zealand, Presents:
Cassels Milk Stout Cocktails
Espresso Martini swapping vodka for Cassels Milk Stout.
1 oz 30ml Cassels Milk Stout
1 oz 30ml Coffee Liqueur
1 oz 30ml Espresso
Pour all ingredients into a cocktail shaker. Add ice and shake. Strain into a chilled cocktail coupe.
Garnish: A pinch of salt, an addition of salt rather than sugar tones down the bitterness of the coffee. (we use a black sea salt which is coloured with activated charcoal for the colour contrast and to get the “trend buds” salivating).
Our play on Cuba Libre, a fancy Rum and Coke.
1 oz 30ml Vanilla forward rum (Matusalem or Diplomatico work perfect)
2 oz 60ml Cassels Milk Stout
2 oz 60ml Karma Cola (or other vanilla forward cola)
Pour all ingredients into a lowball and add ice.
“Cassels Twist & Shout”
Our take at an Old Fashioned, no cocktail list is complete without one.
2oz 60ml Spicy bourbon (we used Buffalo Trace)
1oz 30ml Cassels & Sons Milk Stout Syrup*
3-4 dash Xocolatl or chocolate bitters (we used Bittermens)
Add all ingredients to a mixing glass and add ice. Stir until chilled and dilute to taste (20-30 seconds).
Strain into a chilled lowball over one large cube of ice.
Garnish with a dehydrated pineapple or a couple of pineapple lumps.
*Cassels Milk Stout Syrup
Add one bottle of Cassels Milk Stout to a pan and simmer on a low heat. Reduce by 1/3rd to concentrate the flavour and add an equal volume of demerara sugar – one part sugar : one part reduced beer. Cool before use.
Notes: This Milk Stout syrup is seriously good, would be amazing on pancakes or waffles or anywhere maple syrup is used.