During last summer’s Oregon Craft Beer Month myself and bartender/writer/mixologist Jacob Grier, with the help of Yetta Vorobik of The Hop & Vine, put together our first Brewing up Cocktails event. We centered the event around the idea that craft beer and spirits could be combined to create cocktails as tasty and unique as either ingredient alone. The afternoon went well, and we won over quite a few non-believers. However, our event was somewhat obscured by surrounding events such as the PIB and Saraveza’s Double IPA Fest. But now, emboldened by some excellent press and critical reviews, we have created a sequel of sorts that will feature all new cocktails. These recipes are, I think, much better than those served at the first event, and more in tune with the season.
For our next cocktail we thought something hot would be nice for the cold fall nights we have been experiencing. Our take on a traditional German Wassail cocktail does the trick. Many beer drinkers may only be familiar with the term Wassail as Full Sail Brewing’s winter seasonal, or as the modern updated holiday cocktail that is for the most part a mulled cider with booze. But a Wassail was traditionally a hot cocktail that most often used ale or mead as a base, with ginger, cinnamon, nutmeg and sugar added.
We have taken our recipe a bit more traditionally, using Deschutes’ favorite winter ale, Jubelale, as a base beer. We slice, roast and caramelize apples, then stew them with Jubelale, spices and of course some spirits: rye whiskey and a bit of dry sherry. It is served in a mug with a lemon star floated.
Starting next Monday I will start featuring a Beer Cocktail A Day, highlighting each of the 6 we have created for Brewing up Cocktails 2. I’ll have a more in-depth story and history of the creation of these beverages leading up to the event, Saturday November 13th 6-10pm at The Hop & Vine.
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