Of all of the ways I’ve abused and manipulated a pint of beer on this blog, the only means that have proved controversial have been those that involve mixing beer with other alochol. Like it or not, beer mixology is a growing trend. While purist maintain that the only appropriate thing to mix beer with is a cold glass, the phenomenon is catching on. More often than not, trendy, hip, well groomed drinking establishments are adding craft beer to their cocktail shakers.
It’s not about manipulating the beer, it’s about improving the cocktial. Because even when I feel the urge for a highball full of ice, rimmed with salt, I may still be craving those flavors of craft beer. I may not want to choose, I might just want both. And you can’t stop me.
I don’t often stray from my love of good beer, but when I do you better not hand me something fruity with an umbrella straw. I want something smokey, or sour, or spicy. I want something savory, you can hand those sugary drinks to the frat boys at the end of the bar. When I got my hands on a copy of Savory Cocktails, I was instantly hook. This isn’t just a book about booze, it’s a love letter to the cocktail. It’s full of thoughtful, imaginative, innovative recipes that are made for those who love the art of a well crafted cocktail. It even contains a few beer mixology cocktails, like the beautifully well balanced Golden Ale which is by far the best beer cocktail I’ve ever made.
Even if you can’t stomach the idea of mixing your beer with anything but your mouth, I’d venture a guess that you’d enjoy this cocktail more than is comfortable for your beer purist ways.
Recipe from Savory Cocktails by Greg Henry, which makes the perfect Hostess Gift. By the way. Just a thought.
I received a copy of Savory Cocktails from Ulysses Press. I was not financially compensated in any way. All thoughts and opinions are my own.