Christmas Cheers – Beer Cocktail Recipes for the Holidays
Chimay Red Glühbier
2 cups of Chimay Red
1.5 oz Disaronno
1.5 oz Maple Syrup
1/2 large Cinnamon Stick
1/2 cup Blueberries
1 tsp Powdered Ginger
1/4 tsp Cardamom Powder
1/2 tsp Ground Allspice
1/2 tsp Anise Seed
In a saucepan, bring the Chimay to a simmer. Add Disaronno, Maple Syrup, Cinnamon and Blueberries. After a couple minutes add your ginger, cardamom and all spice. Leave for a few minutes. Add cloves and anise. Wait one minute and then remove from heat. Strain and serve.
(For a more authentic version, substitute the maple syrup and blueberries and add a cup of cherry juice instead – or try using a Kriek style beer)
Muskoka Winter Beard Old-Fashioned
For one portion.
1 bottle of Muskoka Winter Beard
1.5 oz Small-Batch Bourbon (Makers Mark)
0.5 oz Crème de Cacao (McGuinness)
1 tsp Raw Sugar
2-4 dashes of Angostura Bitters
In a shaker (or improvised one), muddle your orange peel along with your raw sugar and bitters. Add Bourbon, Chocolate Liqueur and ice. Shake well.
Fill a Whiskey glass halfway with Muskoka’s Winter Beard Double Chocolate Cranberry Stout, first coating the rim with raw sugar. Add your shaker mix to the glass.
Garnish with a Maraschino Cherry or Orange Wedge.
St. Ambroise Russian Maple Whiskey Sour
★ – My pick!
For one portion.
1 bottle of St. Ambroise Russian Imperial Stout
1.5 oz Maple Whiskey (Tap 357)
2 Egg Whites
1/4 cup of Raspberries (about 5)
1 large Cinnamon Stick
2 Lemon Wedges
In a shaker (or improvised one), add your egg white, one lemon wedge and raspberries. Muddle and shake well. Add ice and shake again. Add your maple whiskey. Shake well.
Fill a Whiskey glass halfway with St. Ambroise Russian Imperial Stout. Strain your mixture in. Add ice and lemon wedge.
Sprinkle powdered cinnamon on top. Use your cinnamon stick as a cocktail stick.
The Tom Green Hot Chocolate
1 Bottle of Beau’s ‘The Tom Green Beer’
2 cups Milk
3 tbsp Cocoa Powder (heaping)
3 tbsp Raw Sugar (to taste)
1/2 tsp Sea Salt
In a saucepan heat 2 cups of milk to a simmer. Add 3 tbsp of cocoa and 3 tbsp of raw sugar into the mix. Stir until smooth. Add 1 cup of ‘The Tom Green Beer’. Let cook until nice and creamy. Add sea salt.
Serve as is or top with whipped cream. I chose to just sprinkle toffee crumbs on top of mine.