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Updating Your Happy Hour

So, as promised, I am going to share the recipes for the cocktails I designed for the II Craft Beer Festival.  I was generously sponsored by Centro Gastronomico Sabores and Costa Rica Craft Brewing Company which enabled me to provide samples for all the spectators.

I decided to focus on the two main trends in beer based cocktails: classic cocktails made with beer and cocktails designed to highlight a particular beer.  Updated classics are always in style; bartenders have abandoned gin and vermouth and twisted the original tini into a sake-tini.  I have even tasted a gin based strawberry daiquiri that was quite nice.

In that spirit (pun intended) I decided to bring Cuba over the Texas border, there was a wedding with an asian cousin and a honeymoon in Costa Rica; the resulting love child was a Ginger Jalapeño Beerjito.  My second creation was inspired by a new artisan beer developed by Costa Rica Craft Brewing Company; an oatmeal stout aged in rum barrels to be exact.  A little of this and a bit of that  led to a dessert cocktail I like to call 321.

Fear not readers, if you cannot get your hands on the tasty Costa Rican brews I used, there are alternatives.  I hope these will put a little pep in your step and add a little jazz to your happy hour.  Without further ado, I give you, the recipes:

Ginger Jalapeño Beerjito

Ingredients
2 – 3 slices fresh jalapeño
2 – 3 slices fresh peeled ginger
1 teaspoon sugar
1/2 lime, quartered
1 Libertas Golden Tropical Ale (or your favorite pale ale)
 
Directions
Combine the jalapeño, ginger, lime and sugar in the bottom of a weizen glass or beer mug.  Muddle and add ice.  Slowly pour the Libertas over the ice and serve.
 
*Adjust the spice to your liking, but BEWARE!  This cocktail gets spicier the longer it sits.
 
Makes 1 serving

321

Ingredients
3 oz. Costa Rica Oatmeal Stout (or your favorite stout)
2 oz. condensed milk
1 oz. rum or spiced rum
ground cardamom, to taste
 
Directions
Fill a cocktail shaker 1/2 full with ice.  Pour in the stout, condensed milk and rum.  Shake vigorously for 20 seconds. Strain into a champagne flute or martini glass.  Sprinkle with ground cardamom and serve.
 
Makes 1 serving

Cheers!

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3 responses to “Updating Your Happy Hour

  1. Reblogged this on CR Beer Factory and commented:
    Alguna vez han probado cócteles a base de cerveza? Nuestra chef aquí comparte algunas recetas para que las prueben en casa! Ademas los invitamos a pasar a conocer los cócteles cerveceros que figuran en nuestro menú.

  2. Pingback: Un Happy Hour Cervecero | CR Beer Factory

  3. Pingback: Beer Hopping | The International Poor Chef School Project

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