A person's hand stirring a cocktail with a bar spoon.
Photography, Jonathan Chovancek

Lauren Mote’s Whisky and Stout Cocktail

An ice-cold, frothy brew.

In Lauren Mote’s book A Bartender’s Guide to the World, she shares with us her tales and recipes from years of travel. With her recipe for a cocktail she calls “Stout, Stout, Let It All Out” she transports us to a warm and welcoming Irish pub, which she feels you can find in almost any destination you reach. This beer cocktail has its origins in a boilermaker, where a shot of whisky and a pint of Stout are served side-by-side. Here, she blends them together and adds coffee, molasses, bitters and tonic, resulting in a an ice-cold and frothy brew.

A person's hand stirring a cocktail with a bar spoon.

Stout, Stout, Let It All Out

Lauren Mote's unique take on a Black and Tan uses Irish whisky, cold brew coffee and blackstrap molasses.
Course cocktail, Drinks
Cuisine Irish
Servings 1 drink


  • 1 oz Irish whisky
  • 2 oz cold brewed coffee
  • ½ oz blackstrap molasses
  • 2 dashes aromatic bitters like Bittered Sling Kensington
  • 2 oz chilled stout Guinness or Beamish
  • 2 oz chilled tonic water


  • To a Collins glass filled with cubed ice, add the whisky, coffee, molasses, and bitters. Stir gently with a bar spoon to chill. Add more ice if necessary; it should be right to the top. Fill the glass with stout and tonic water, stirring just to combine.

A cookbook cover in a light frame

Excerpted from A Bartender’s Guide to the World: Cocktails and Stories from 75 Places by Lauren Mote and James O. Fraioli. Copyright © 2022 Lauren Mote and James O. Fraioli. Cover and book design by Terri Nimmo. Cover and book photography by Jonathan Chovancek. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Previous Story

Kohlrabi Chopped Salad

Next Story

Molly Yeh’s Vegan White Bean Dip

Latest from recipes