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VALENTINE'S DAY BEER COCKTAIL

THE BITTER SPLIT

featuring Split Shot Espresso Milk Stout

Recipe by Tyson Heriot at Elysian Bar

Ingredients

  • 3.0 oz Elysian Split Shot Espresso Milk Stout 
  • 0.5 oz Angostura Bitters
  • 0.5 oz Giffard Orgeat (Almond Syrup)
  • 0.5 oz Giffard Creme de Mure (Blackberry Liqueur)

Lightly-whipped, vanilla heavy Cream: Heavy cream with 3 dashes of pure vanilla extract, lightly whipped; this should be at a consistency which enables it to float on top of the beverage while remaining fluid.

Directions:

  • Shake bitters, almond syrup, and blackberry liqueur with crushed ice and strain into goblet
  • Add Elysian Split Shot
  • Gently pour lightly-whipped heavy cream over a bar spoon and float on top of beverage

Touch a straw gently to the top of the beverage and lightly swirl heavy cream (without mixing) to create an appealing presentation.

Inspiration:

Angostura bitters is found in every Bar, yet aside from being used sparingly in manhattans or old-fashions, this ingredient is often overlooked. Blending Angostura bitters with almond syrup and blackberry liqueur creates a rich, full-bodied combination that perfectly complements the distinguished presence of coffee in Elysian’s Split-Shot Espresso Milk Stout. Topped with lightly-whipped vanilla cream, this rich and well-rounded cocktail serves as an excellent finishing touch to an evening out, or perhaps as a remedy for the suffering lovers indulging away a recent, Bitter Split.