Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

Brandy, Kumquat, Honey, Weissbier

6 Comments

Before we get started today, a couple of announcements: First, this week is beer week at Measure and Stir, in which we will be making a series of beer cocktails for your enjoyment. Second, after beer week has concluded, we will be taking a hiatus for the rest of the year, so as to enjoy the holidays in a truly relaxed fashion. Third, we are approaching our 25,000th pageview, and will hit it sometime mid-week. Hurray!

beerquat

I have never been able to find too much enthusiasm for beer cocktails, but I think that their time for me has finally arrived. We have a few in the past, specifically Jacob Grier’s Mai Ta-IPA, and later our popular Stouthearted. The idea behind beer cocktails never really clicked for me because I did not like the viscosity of the beer in a mixed drink. What made it come together was a drink in an episode of Drink, Inc., in which they added orange marmalade and apricot purée. I realized that the viscosity is not a bug, but a feature, and that the trick to making an excellent beer-based drink is to play to the viscosity, in some cases by adding something even thicker.

I think beer-based drinks are perfect in the colder months, because their heartiness is warming and nourishing. Moreover, kumquats are in season, so we took paired a kumquat puree with a citrusy Weißbier, and fortified it with honey, another complement to wheat, and brandy, which pairs well with honey. The result was a very pleasing highball, which we served with a fat straw to allow the imbiber to get pieces of the sweet kumquat peel.

beerquat2

1.5 oz Brandy (Cognac Salignac)
.5 oz Kumquat Purée
.75 oz (Honey Liqueuer) Barenjäger
Dash Orange Bitters (Scrappy’s Seville)
Shake over ice and then doubTop with 2.5 oz Weißbier (Franziskaner) and garnish with an orange spiral. Serve with a fat straw. (not pictured)

The orange was very fragrant and the bits of kumquat peel were chewy, adding an interesting texture to the drink. Drinking kumquat pulp might not sound very appealing, but I was inspired by a drink I had in a tea shop in Kyoto. They served me a cup of iced tea with yuzu marmalade sitting at the bottom, and I greatly enjoyed eating the pieces of peel.

This drink was acidic and refreshing, with a nice roundness from the Barenjäger, which is slightly bitter.

Prost!

6 thoughts on “Brandy, Kumquat, Honey, Weissbier

  1. Beer really needs a place in our hearts.
    Have you tried Jamie Boudreau’s beer liqueur?

  2. Pingback: Bourbon, Suze, Creole Shrubb, Spaten Optimater « Measure & Stir

  3. Pingback: Mezcal, Lime, Cilantro, Negra Modelo « Measure & Stir

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