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Trending: bolder beer cocktails at brunch

Moving beyond wit-based beermosas and beer-backed Bloody Marys, bars and restaurants are using beer in brunch cocktails in bold new ways.
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Left, the

Porter Beermosa from Dusek’s (left), Nashville Stout Cocktail from ETC. (right)

Check out these stout-, IPA- and Baltic porter-spiked concoctions next time you need a little hair of the dog.

CRAFT & COMMERCE, San Diego
The Not-So- Traditional Sour
New English Pacific Storm stout meets Irish whiskey, citrusy Licor 43, lemon juice and an egg white in this frothy shaken cocktail.

ETC., Nashville
Nashville Stout Cocktail

A generous pour of Wiseacre’s Gotta Get Up To Get Down coffee milk stout tops off a smooth combo of Whisper Creek Tennessee Sipping Cream liqueur and Irish whiskey over ice.

DUSEK’S, Chicago
Porter Beermosa
Moody Tongue’s Caramelized Chocolate Churro Baltic Porter lends cocoa and dark caramel flavors to a luscious cocktail that also includes amaretto, lemon and a salt rim.

BERETTA, San Francisco
Grand Larceny
This whiskey sour riff gets its bittering balance courtesy of lemon juice and Ballast Point Sculpin IPA, which counter the sweetness of bourbon and a housemade hibiscus syrup.

ARMOURY D.E., Dallas
Shimmy Shimmy Ya
This bourbon-based flip includes Averna amaro, orgeat syrup and a whole egg; it’s shaken and topped with Well’s Banana Bread beer and crumbled Cookie Crisp cereal.

 

Author
Kate Bernot is DRAFT’s beer editor. Reach her at kate.bernot[at]draftmag.com.

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One Comment

  • rblake says:

    really?!?!?! let us tell you what’s in each cocktail, but not give you any measurements… so helpful, thanks a lot Draft Magazine

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