The Stout DiplomatHeather Tyree
Yanni Kehagiaras of San Francisco's Nopa restaurant created this dessert drink for a beer-cocktail competition. He says, "The rum is in there to give this beer cocktail a bit of a punch. I wanted to use a dark rum, but nothing too spicy or funky that would take the focus away from the beer. So I chose Diplomatico, which adds a subtle sweetness and caramel flavor without clashing." That approach—and this drink—is likely to wins fans on both sides of the beer/cocktail divide.
Bartender's Note:
No shaking or ice needed if ingredients are chilled before mixing.
Recipe information
Yield
Makes 1 cocktail
Ingredients
2 tablespoons (1 ounce) mild dark rum, such as Diplomatico, chilled
1 tablespoon (1/2 ounce) Pedro Ximénez sherry, chilled
12 tablespoons (6 ounces) chocolate or regular stout, chilled
Recipe notes
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