The Sparkling Stout

Graham Case

Saved by 40 People

About this Cocktail

This is a cocktail I created for use at Blackberry Farm, a Relais & Chateaux resort located in Walland, TN. This cocktail screams BRUNCH and is something all drinkers can enjoy.

Ingredients:

3 oz. Chilled Champagne
3 oz. Chilled Stout Beer (I enjoy Snow Day by New Belgium)
1 Brown Sugar Cude
Fee Bros. Whiskey Barrel Aged Bitters

Preparation:

On a cocktail napkin cover the sugar cube in bitters. Then drop the bitter soaked sugar cube into an empty champagne flute. Add your champagne and then fill with beer.

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Graham Case, Brant Boelts, Kevin O'Mara, Brandon Herring, Darrin Ylisto, Suttree Stan, Blackbird Bar, Zach Hubbell

3 Comments

Peter Bodenheimer

Sounds delicious and the photo is awesome. Can't wait to try this one.
Suttree Stan

Made this with SweetWater Happy Ending (2013 release) last week for some serious beer geeks/regulars with great success! Thanks for sharing.
Deleted account

Sounds delicious. To support the art of mixology please go to http://www.gofundme.com/5gz0vk

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