The Beer Cocktail- the newest thing!

June 21^st  may mark the approved start of summer, but it’s been heating up around these parts for the last few weeks now and we’ve been settling toward the cold brews to quench our thirst. But rising temperature is no reason to give up on cocktails entirely this season! We thought it’d be a good time to revisit some of these beer-based drinks, while discovering new ones, to work double duty in keeping you refreshed in the months ahead.

And don’t worry, these aren’t going to recall bad memories of certain shot-in-glass beverages like the Irish Car Bomb and its faux Japanese cousin, the Sake Bomb. There are a lot of great ways to enjoy beer and cocktails together with taste – and not necessarily intoxication (no chugging) – in mind.

Don’t forget to tell us what your favorite beer-based cocktails are!

 

Los Feliz Michelada

2 oz tomato juice (sangrita)
1/2 oz lime juice
Spice to desired heat (Tabasco, Valentina,etc)

Pour over favorite Mexican beer in salted rim Collins glass (pint or water glass will work), half ice, garnish with a lime.

Black Velvet

1 part Guinness stout
1 part Brut Champagne

Fill an empty Collins glass part-way with a Guinness (or other stout beer), top with Champagne. Stir.

Groundskeeper

Pour 1 oz ultrasmoky single-malt Scotch, such as Ardbeg or Laphroaig, into a pint glass. Add 12 oz chilled Bud or other American pilsner.

Bee Sting

Combine equal parts beer and orange juice. A tangy brunch alternative to the Mimosa!

St. Germain Shandy

5 parts Pilsner beer
1.5 parts St-Germain
2 lemon wedges

Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two wedges (or half a lemon) and submerge into glass. Impress revelers with savoir faire of refreshing cocktails de bière.

GREY GOOSE CHERRY NOIR

 

 

 

Get ready for a brand new flavored vodka!

GREY GOOSE announces the newest addition to its portfolio of flavored vodkas with the launch of GREY GOOSE Cherry Noir Flavored Vodka, a seductive combination of the world’s finest vodka and the essence of ripe black cherries.
 
GREY GOOSE® Cherry Noir draws its dark flavor from rare black cherries, handpicked by local farmers from the steep hillsides surrounding the French village of Itxassou.
 
Expertly crafted by the GREY GOOSE Maître de Chai (Cellar Master) to capture the true essence of ripe fruit, GREY GOOSE Cherry Noir is seductive and smooth, its aroma reminiscent of fresh cherries and its finish long and lingering.

Enjoy GREY GOOSE® Cherry Noir on its own or in an inspired cocktail like the GREY GOOSE® Cherry Noir Midnight Martinez: A Delicious Mystery.

A storied cocktail with origins unknown, the Martinez has been secretly beloved for generations.
 
Thought to be the precursor to the iconic Classic Martini, it was perhaps first created to suit the tastes of a gold miner. Once created with Dutch genever, today it takes on a modern, sensual spirit with GREY GOOSE Cherry Noir.

Be inspired by GREY GOOSE  Cherry Noir and make the GREY GOOSE Cherry Noir Midnight

 

Martinez your signature cocktail by adding your own twist to the recipe, or use one of ours!

Tips:
Orange zest is a simple way to add complexity to this cocktail. If you are unfamiliar with the technique, simply use a zester or paring knife to cut a small piece of orange peel and squeeze it over top the cocktail. The zest’s oils will float on top, lending a distinctive aroma and fragrant taste to the drink.

GREY GOOSE® Cherry Noir Midnight Martinez

Ingredients   1½ parts GREY GOOSE® Cherry Noir Flavored Vodka ½ part NOILLY PRAT® Rouge (or other sweet vermouth) Orange zest Cherry to garnish     Preparation   Combine first two ingredients in a cocktail shaker filled with ice and stir vigorously. Strain into a chilled martini glass. Squeeze in the orange zest and discard. Garnish with a cherry.

Apéritif & Summer Snacks

It’s no secret. We love food, wine, and everything delicious. Over the years–and because of this obsession–we have become friends with local chefs, restaurant sommeliers, and customers who have shared their tips on what they like, how they  pair it, and how to cook brilliantly. Lately we’ve been obsessed with the apéritif, that magical pre-dinner appetite-stimulating cocktail usually accompanied by light snacks.  If you come to our house Shawn will usually serve a  Pimm’s over ice or  Campari and soda with a blood orange twist along with the following snacks. Substantially more chic and tasty than beer and nachos or vegetable & dips (at least the majority of the time).
As the month of August flashes before our eyes and we make plans to spend the last days of summer with our favorite people, we thought you could also use some of our latest  food ideas regarding the fine art of the apéritif.    

                                                                         

BURRATA CRISPS
Burrata is made from fresh mozzerella and cream and has a rich buttery flavor. It’s best served room temperature. Scoop out burrata and put in the center of a large serving dish. Lightly drizzle a good EVOO and sprinkle with Fleur de Sel. Let your guests spread burrata on crusty bread, which you can make quickly by slicing up a baguette brushing it with EVOO, toasting in the oven, and adding a sprinkling of FdS. We also like to put out a ramekin of olive tapenade for those who want extra flavor.

ALMOND STUFFED DATES 

 

 Remove pits from (Medjool) dates and replace with a toasted almond. Sauté in a little EVOO for a couple of minutes to carmelize dates. Sprinkle with Fleur de Sel and serve warm.

 

FIGS WITH GOAT CHEESE & JAM  

Fresh  figs, halve, arrange length-wise on a platter and set aside. In a bowl, combine goat cheese, a drizzle of blueberry jam,  and Fleur de Sel (to taste). Add water, cream, OR milk to thin out consistency. Spoon or use a pastry tip to adorn figs and serve.