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.
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
Need to make a substitution?
Preparation
In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately.