As a result of the pandemic, the holidays are looking quite different this year.
While it has been a year filled with twists and turns, we can turn the negative around learn to celebrate in a different way. There is nothing like a cozy winter night accompanied by a seasonal cocktail. Take a break from vodka and rum and use a craft beer to make a festive mixed drink this holiday season.
Tavour, a craft beer delivery service has a list of beer cocktails that will be the perfect addition to your holiday menu. These cocktails are easy to make and don’t require any bartending experience. Impress your guests with these four modern beer cocktails.
Mulled Winter Ale
Warm beer was been a staple across Europe between the 17th and 19th centuries. For a more up-to-date version, try this Mulled Winter Ale using a honey-molasses beer like Rahr & Son’s Bourbon Barrel Aged Winter Warmer.
*Makes 2 servings
- 3 tbsp. Honey
- 2 Cinnamon Sticks
- 1/4 tsp. Nutmeg
- 6 Whole Cloves
- 1/4 tsp. Brown Sugar
- 1 tbsp. Brandy
- 24 oz. Winter Ale (two cans of Rahr & Sons Bourbon Barrel Aged Winter Warmer)
- Extra cinnamon sticks optional
Preparation: Pour the beer in a saucepan over low heat. Add the brown sugar, cloves, nutmeg, cinnamon sticks, and honey. Turn up the heat slightly and keep stirring occasionally for five minutes. Stir in the brandy, then turn off the heat. Cover the saucepan but do not remove it from the stove. After a few minutes of steeping, the mulled beer will be all set for sipping! Ladle into mugs or thick glasses and serve warm, with a cinnamon stick for garnish, if desired.
This creamy beer-nog will pair nicely with a Bourbon Barrel-Aged Imperial Stout like Fermont Brewing’s BBA Dark Star because of the sweet undertones of chocolate and espresso.
*Makes 4 servings
- 4 Pasteurized Eggs
- 1/2 cup Sugar
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 tsp. Vanilla
- 1 tsp. Ground Nutmeg
- 1/2 tsp. Cinnamon
- 6 oz. Chilled Stout (like Fremont BBA Dark Star)
- Cinnamon Stick Optional
Preparation: Crack the eggs over two bowls and separate the yolks from the whites. Add the sugar into a bowl with the yolks and beat until smooth. Stir the milk, heavy cream, and vanilla into the mixture. Stir in the nutmeg and cinnamon until evenly mixed. Set aside. Take the bowl of separated egg whites and beat until thickened (you may want to do this with an electric mixer). Whisk the egg whites into the main mixture. Stir in the beer until smooth and even. Pour into glasses of your choice. Add sprinkles of cinnamon and nutmeg for garnish, along with a cinnamon stick, if desired. Serve chilled.
Piping Hot Porter Chocolate
Hot chocolate just screams winter, and this adult version is even better. Tavour recommends using a velvety-soft Porter like Hoppin Frog’s Plum Tuckered Out Double Double Porter.
*Makes 4 Servings
- 1 cup Heavy Cream
- 1 cup Milk (either whole or 2%)
- 1 cup Chocolate Chips
- 1/2 tsp. Canilla
- 16 oz. Porter (like Mikkeller’s Chic Chic Chic-ary)
- Whipped Cream and Cocoa Powder Optional
Preparation: Add the cream, vanilla, milk and chocolate chips to a saucepan, over medium high heat. Gently stir until the chips are evenly melted and everything is one, smooth mixture. Switch the heat to low and gently stir in the beer. Remove from heat and pour mixture into mugs. Top with whipped cream and a sprinkle of cocoa powder, if desired, and serve up while still warm!
Reminisce on your childhood and build a gingerbread martini. To get those gingerbread notes, use a dark ale like Copper Kettle Brewing’s Snowed In Coconut Oatmeal Stout. With notes of roasted coconut and toffee, it will complement the rest of the ingredients without making the drink too sweet.
*Makes 1 Serving
- 1 tbsp. Molasses
- 1/2 oz. Ginger Syrup (available at grocery stores, or make your own by simmering 3/4 cup sliced ginger with 1 cup sugar and 1 cup water)
- 1/4 tsp. Cinnamon
- 1/4 tsp. Brown Sugar
- 1/8 tsp. Vanilla
- 1 Ginger Cookie
- 1/2 oz. Honey
- 1 oz. Chilled Espresso or Cold Brew Coffee (substitute coffee liqueur for an extra boozy kick!)
- 2 oz. Chilled Brown Ale
- Coconut Shavings and Extra Ginger Cookie Optional
Preparation: Start by pouring the honey onto a small plate and crushing up a ginger cookie on a separate plate. Mix in a sprinkle of brown sugar with the cookie crumbles if you have an extra-strong sweet tooth. Rim your cocktail glass (or other glass of your choice) by dipping its edges all around in honey and then lightly into the crumbles. Set aside. Pour the beer, chilled espresso/coffee into a cocktail shaker or tall stirring glass. Carefully add a few ice cubes. Gently stir in the molasses, ginger syrup, brown sugar, and cinnamon. Stir softly for another four seconds. Strain out into the rimmed cocktail glass. If desired, garnish with a ginger cookie and a sprinkle of coconut. Enjoy!