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

Lauren Mote’s Whisky and Stout Cocktail

Lauren Mote's unique beer cocktail uses Stout, Irish whisky, cold brew coffee and blackstrap molasses.

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

Ingredients
  

  • 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

Instructions
 

  • 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.
Share this article: