I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don’t mind, to say the least. However, I admit…it’s kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better.
So when Ashley V Routson reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied “Hellz yah!” This conversation was over Twitter after all.
To be up front, you’ll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it.
We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around Trumer Pils, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!
Ashley coined this drink Liquid Pie. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home.
- 4-6 fresh blueberries
- 2 fresh blackberries
- 1/2 ounce of fresh lemon juice
- 1 ounce bourbon
- 1/2 ounce agave nectar
- Trumer Pils for topping
1. Add the berries and the lemon juice to a pint glass.
2. Muddle all of the ingredients.
3. Add the bourbon, agave nectar and ice.
4. Shake well and strain into a champagne flute.
5. Top with Pilsner.