Last Tuesday the local chapter of web mag/email media company Thrillist featured Super Bowl Recipes for things like Doritos-encrusted chicken wings and Beef Nam. The recipes were gathered from local food and drink experts like Janice Martin from the excellent Tanuki. It just so happens that the Brewing up Cocktails crew (Jacob Grier, Yetta Vorobik, and yours truly) was asked to create a special, easy-to-make beer cocktail recipe. We opted for a punch because they are simple to make and great for a party to share. The "Super Bowl Punch Out," as we call it, is made from IPA, gin, orange liqueur, Galliano, lime juice, and fresh sliced cucumbers. Go here to download the fullrecipe card.
Also in the news is a new article called "Crafting Beer Cocktails" by the inimitable Lucy Saunders, who is famous for her works writing about cooking with beer, which has opened up the possibilities for others like Garret Oliver and Sean Paxton. The new article in Cheers Magazine features quite a few quotes from me and a good bit of info about the Brewing up Cocktails crew. Lots of other insider mixologists chime in, too, with some great ideas about how to use beer in cocktails. If you think about it, it's not much different than cooking with beer. Although, Bill might object to us using high quality beers in such a pursuit.
Hmm... to my mind, it is at least a little different than cooking with beer. You don't want to use the cheapest liquor in a cocktail; similarly if the beer plays a major role in the cocktail it should be something good.
ReplyDeleteOn the other hand, you shouldn't make a Manhattan with Lagavulin; you shouldn't make a martini with Dom Perignon; you shouldn't make punch with Double Jack.
All the more so with cooking, where beer (or wine) is way in the background of the flavor. Don't use the best stuff for that.