Rum and beer couple up in a special St Patrick’s Day cocktail.
What happens when a dark, malty stout meets the bright flavors of lime, ginger and rum? You end up with the perfect cocktail, that’s what. Made to please beer drinkers and liquor lovers alike, this stout beer cocktail concocted by liquor.com puts a spicy spin on the classic dark and stormy with a syrup you make in bulk and can store in the fridge. It calls for fresh ginger instead of ginger beer, and jalapeño peppers that add spice and subtle color. To entertain a crowd with ease, set up a prep station with our acacia knife board, pinch jigger, tux ice bucket, stainless steel shaker, and fairway cooler glasses. We think it’s safe to say your St Patrick’s Day will never be the same.
1.5 oz El Dorado 12 Year Old Special Reserve Rum
1.5 oz ginger-jalapeño syrup* (recipe below)
.5 oz fresh lime juice
5 oz Dupont Monk’s Stout or other stout-style beer
Pour the rum, syrup, and lime juice into a shaker and fill it with ice. Shake and strain the liquid into a glass half-filled with fresh ice. Top with the beer and garnish with a lime wedge.
4 cups Turbinado sugar
1 jalapeño pepper, seeded and chopped
1 lb fresh ginger, sliced
3 cups water
Combine all the ingredients in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, let cool completely and strain. Cover and store in the refrigerator.
*Our friends at Liquor.com provided this recipe, and now they’re giving you the chance chance to win a bottle of Pappy Van Winkle, plus glasses, a bar cart, and more. Enter the contest here.