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Blacker & Tanner

by Lew Bryson

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This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.

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Serves 2

To learn more, read the article:
Beer Becomes a Cocktail

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1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

photo: Scott Phillips

From Fine Cooking 100 , pp. web only

July 2, 2009