Beer Cocktail: The Brendan Behan
“Coffee grounds, stout, and Irish whiskey”
When three ingredients so naturally complement one another, well, you’d be crazy not to give them their own show.
Coffee, a damn fine stout and Irish whiskey is a beautiful, simple combination for a beer cocktail.
I’ve named this one Brendan Behan, after the 20th Century Irish literary icon who referred to his own self as a “drinker with writing problems,” and proudly proclaimed “I saw a sign that said ‘Drink Canada Dry,’ so I did.”
The Brendan Behan Ingredients:
- Coffee grounds left in the bottom of the French Press
- 1 can of Mill Street Cobblestone Stout (LCBO #312850)
- 1 oz of Irish Whiskey (I used Jameson)
- Cigar (optional)
Equipment:
- French Press
- Something to stir
Make it:
- When you’re done your coffee in the morning, strain out all the excess liquid so you’re left with damp grounds
- Add a full can of Mill Street Cobblestone Stout, without plunging it.
- Stir it, so the grounds circulate throughout the stout, then put it in the fridge (still don’t plunge it).
- Wait a few hours, remove it from the fridge and plunge it.
- Pour the strained, coffee-infused stout into your glass and add a shot of Irish whiskey
- Light a cigar (optional), relax and learn more about Behan’s connection to Toronto.
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