As I mentioned on the last slide, this cocktail was also served at the Beertails seminar: Dark and Stoutly. I'll be honest, this concoction didn't particularly appeal to me at first. I rarely want to drink a stout in the middle of summer and several of the additional ingredients seemed a bit odd. Still, I pulled it together.
The original recipe called for:
1.5 oz Ginger-Habanero syrup
1.5 oz El Dorado 15 Year
0.5 oz Lime Juice
5 oz Monk's Stout
As usual, I had to trade out some ingredients. When we couldn't find ginger-habanero syrup, we substituted ginger syrup and mixed it with a pinch (the smallest pinch) of cayenne. We also used Guinness as a replacement for the stout and we went with a boring rum rather than the 15 Year suggested to stay within a reasonable budget. Shake all ingredients and pour over ice in a glass.
The spice was a nice counter to the maltiness of the stout and the lime juice really added a bit of flavor too. I actually ended up really liking this.