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.
Stout, Stout, Let It All Out
- 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.