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I didn’t have the time or energy this week to go on a wild goose chase for a cask conditioned ale. So I just took the F.   I also took some creative license.

As you are tired of hearing, and I’m tired of saying, Memphis is a foodie’s version of hell. One of my foodie friends regularly grouses that her grocery store doesn’t have arugula. “Who doesn’t carry arugula?!”

To make up for not telling you about the fabulous beer I had this weekend, I’m going to offer you a new cocktail for your next brunch. Unlike Meg’s cocktail last week, this does not have the reputation of getting you arrested.  I’m tying into last week because the Tullamore D.E.W. was so yummy.

Actually, I think this may be my new favorite way to drink coffee.  The folks in the office will never know there is anything special in my iced coffee.  Thanks to Bon Appetit for this winner, the Dublin Iced Coffee.

2 oz strong cold-brew coffee
2 oz stout (such as Guinness)
1 1/2 oz Irish whisky
1/2- 3/4 oz simple syrup
1/2 heavy cream or milk

Fill your favorite pint glass with ice and pour all the goodness in.  Stir and enjoy.  I tend to use less sugar and did not add milk this time.

I make a batch of cold-brew coffee once a week and keep it in the fridge.  This week’s batch came out like rocket fuel, so this was the perfect combination.

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Cask Conditioned Ales will be revisited when I am in a city that actually has cask conditioned ales.  So, please check back.  In the meantime, see what Meg drank this week.

Here’s to another Toast to Tuesday!

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