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Stouthearted: Strawberry, Amaretto, Coffee-infused Bourbon, Oatmeal Stout

8 Comments

I’m so glad the election is behind us, and now we can get back to focusing on the thing that truly makes America great: Bourbon whiskey.

Usually when I am brainstorming for drinks to make for the blog, I start with a concept based on a flavor pairing that I want to try. In this case, I was inspired by two separate drinks, both from the series Drink Inc. First, they made a drink of gin, pineapple, lime, and Lillet, floated with Amaretto and strawberry juice. I personally thought that was too complicated, but I was taken with the idea of the strawberry juice/amaretto combo. No one has to tell you how delicious that is; its deliciousness is self-evident. I wanted to take that flavor pairing and extract it into a drink where it could shine on its own.

I was also inspired by their beer-based drink, the “Heiferweizen”, consisting of apricot puree, lemon juice, orange marmalade, and hefeweizen. Since beer is already relatively viscous, it matches well with the texture of a fruit puree or jam. For my first iteration on this drink, I mixed up an ounce and a half each of strawberry juice (very thick, for a juice) and amaretto, shook it up, and then topped it with four ounces of stout. It was excellent, but it was slightly too sweet for my taste.

For round two, I had been planning to cut the sweetness with vanilla-infused bourbon, but James came over with some coffee-infused bourbon, recipe courtesy of Boozed and Infused, and I knew that the coffee would pair well with both the amaretto and the stout. The coffee bourbon tastes very similar to a cold-brewed coffee, with notes of bourbon on the back end, and a nice alcoholic kick. This is only my third beer cocktail, the first two being a pair of Singha highball drinks for Thai week. (Technically it is not a cocktail if we are being pedantic, though I don’t think there’s really a name for this genre other than “beer cocktail”).

Stouthearted
1.5 oz Coffee-Infused Bourbon (Evan Williams)
1.5 oz Fresh Strawberry Juice
1 oz Amaretto (Luxardo)
3 oz Oatmeal Stout (Rogue)
Shake all but beer over ice and double-strain into an old fashioned glass. Top with 3 oz of Oatmeal stout and then garnish by floating coffee beans on the foam.

The stout mostly dominates the sip, along with some fruitiness from the strawberry. Strawberry, Amaretto, and coffee round out the finish. There is something a little bit romantic about the combination of amaretto and strawberry–something you might serve to your girlfriend. Hence we called it, “Stouthearted”. Even so, it is not an unmanly concoction, though it’s probably best saved for dessert.

Since it’s a beer drink, I can say: Prost!

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8 thoughts on “Stouthearted: Strawberry, Amaretto, Coffee-infused Bourbon, Oatmeal Stout

  1. This sounds really interesting. As much as Rogue is good, I would pry use one of our local (Austin, TX) Oatmeal Stouts –Convict Hill by Independence Brewery. Question.. does Evan Williams make a coffee-infused bourbon, or did you (or rather James) infuse it?
    Kenley

  2. Whenever I’m in Europe I always make sure to have an oatmeal stout with at least one meal. It’s very good.
    When home in the States I’m too young to partake, but when the time rolls around, I’d like to try one of these. Sounds like it would be very good.
    alison

  3. I just love the first sentence of this post! I’m enjoying a White Dog whiskey right now fom Portland distillery, House Spirits. It is amazing! Thank you very much for the link, I hope you liked the coffee infused bourbon!

  4. Prost, indeed! Beer cocktails are marvelous and you have definitely hit a profile here that piques my interest. I look forward to trying this one.

  5. Pingback: Brandy, Kumquat, Honey, Weissbier « Measure & Stir

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