FRIDAY COCKTAIL - WEIHENSTEPHAN!

Best Beer I have EVER had!

In a small old grocer in Portland, ME established in 1878 an Irish Pub appeared called John A Feeney. On tap - a German beer from the OLDEST BREWERY IN THE WORLD - est in 1050ad. It is a Hefe Weiss...

Simply the smoothest silkiest beer I have ever had! The first time I visited the city of Portland...it is so quaint and fun....if you are in Maine go there.

PORTLAND!

ENJOY!

FRIDAY COCKTAIL - BEER MARGARITAS!!!

Sorry I have been gone awhile....busy summer already!!!! I will try to blog more!!!

This may sound weird, but the beer is the perfect solution to eliminating that fluorescent GREEN color in your margarita. Use a"not-so-micro" beer to avoid a super strong beer flavor. Use the can of limeade to measure all your ingredients. If you don't like pulp, strain the melted limeade in the water first before adding the other ingredients.

One 12oz can frozen limeade concentrate
12 oz water
12 oz tequila
12 oz beer
ice
lime wedge garnish

Pour the limeade, water, tequila and beer in a pitcher (serves 6). Stir until blended and limeade has melted. Add plenty of ice and garnish with a lime wedge. Add more water if you find it too sweet.

SUMMER IS HERE!
ENJOY!

VALENTINE DAY DESSERTS - STOUT FLOATS WIHT COCOA SYRUP

The man in your life will LOVE YOU so much if you make this for Valentines. Another great Bon Appetit recipe, it incorporates a lot of his favorite things..Beer, Kahlua and Ice Cream...did I mention BEER! I think I may even like these. Weird that I don't like chocolate except in chocolate ice cream. The cocoa syrup can be made ahead, 2-3 days, and chilled which may help keep it cold and the ice cream from melting.

Ingredients:

For the Cocoa Syrup
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder
2/3 cup boiling water
1 tsp vanilla
salt

For the Floats
1 cup chilled heavy whipping cream
1 tsp vanilla
6 tbls Kahlua
Chocolate ice cream
3 (12 oz) chilled stout beer

For the Cocoa Syrup, whisk together sugar, cocoa powder and a pinch of salt in a sauce pan. Pour just enough of the boiling water in to form a smooth paste (3 tbl) and then whisk in the remaining water. Simmer syrup for 1-1/2 minutes. Remove from heat and add vanilla. Cool to room temperature then cover and chill at least a few hours.

To make the floats, using an electric mixer, beat cream and vanilla until peaks form. Cover and chill about an hour. Pour 1 tbl of Kahlua and 1 tbl cocoa syrup in the bottom of a tall 10 oz glass. Place a LARGE scoop of ice cream over that. Add beer pouring gently down the side of the glass to prevent foaming - all the way to the TOP. Spoon a dollop of whipped cream on top and drizzle that with a little cocoa syrup. Should make 6 servings...or in my case 2...Serve Immediately!

A PERFECT GROWN UP DESSERT!
ENJOY!