Stout is the perfect drink for cold, dark, winter evenings. When I think of stout my thoughts are of slowing down, wrapping up warm by the fire and savouring the flavours of a spiced spout whilst it sits in my hand and warms a little…

But winter isn’t all about slowing down, it’s also the time for being merry and bright, for get-togethers with friends and family and for festive parties, and stout can actually make some pretty neat cocktails!

Here are a few festive recipes you can make with Milk Stout, Winter Spiced Stout or any other good quality dark, delicious stouts.

Black Velvet

 The Black Velvet is said to have been created by a London steward and served while the country was in mourning over the 1861 death of Queen Victoria’s husband.

Half fill Champagne flutes with stout and then slowly top them up with chilled Champagne.

 Why not try and layer the Champagne and stout for a two-tone finish. Pour the Champagne to fill half the glass and then use a downturned teaspoon to slowly pour the stout onto the surface – the difference in viscosity should allow the stout to ‘float’. You’ll need to keep a steady hand!


Stout Martini

 The classic espresso martini with a twist.

Pour 50ml dark rum into a jug with a handful of ice and add 25ml cold espresso coffee, 25ml vodka, 25ml crème de cacao and 100ml stout. Stir with a long spoon until the outside of the jug feels cold then strain into 2 martini glasses and serve.
(Serves 2)


Mulled Stout

Historically in England and other beer-drinking countries warm ale was a popular winter drink when heated on its own or mulled with spice and sugar. Many people also thought ale was healthier drunk warm, making it a delicious and traditional alternative to mulled wine.

Place 500ml pressed apple juice440ml stout, 1 cinnamon stick and 1 star anise into a saucepan over a medium heat. Bring to a simmer then add 1 tbsp. honey, stir, take the pan off the heat and remove the whole spices.
(Serves 4)


 Black and Tan

A Black and Tan is a beer cocktail made by layering a pale beer (usually pale ale) and a dark beer.

Carefully pour ale into a pint glass (let foam mostly subside). Holding a small spoon upside down just over ale, slowly pour stout over spoon into glass (stout should sit on top of ale).


Irish Russian

Black Russian with a with a creamy stout head.

Pour 25ml coffee liqueur, 25ml of vodka and 100ml cola into a tall glass with ice. Stir gently just to combine, top with 100ml stout and a wedge of lime to serve.
(Serves 1)

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