It turns out opposites really do attract, with the new trend for beer-based cocktails mixing up menus across the county’s hippest bars and restaurants – just don’t try and order one by the pint.
It’s no secret that the nation’s interest in beer has been on the rise in recent years, giving way to a whole host of independent, micro and even nano breweries.
Establishments of all sizes are getting involved in this trend for posh ales and lagers, with Brew Dog, Meat Liquor and Hawksmoor riding the wave of beertails which includes the fearsomely named Hangman’s Blood – a combination of stout, gin, whisky, rum, champagne, port and brandy. The craze doesn’t end at ‘simply’ blending ingredients, with cutting edge mixologists experimenting with hop infused spirits, beer reduction glazes and fruit infused beers to name a few.
Mother always says, “don’t mix your drinks”, and in this case, and whether or not you agree, it is clear that the beertail revolution won’t be falling flat any time soon.
Storm’s client Chang Beer has even created its own Beertail for Songkran, the Thai New Year’s Day celebration which falls on April 13 – 15. So, use the festival is the ideal excuse to knock up a delicious beertail of your own, like The Grain and Grape below:
The Grain and Grape
30ml Chang Beer syrup
25ml Muscat dessert wine
Two dashes of orange blossom water
Garnish: Lemon zest
Method: Stir all ingredients in a mixing glass and serve in a chilled 5½ oz coupette
Chang syrup recipe
1 bottle of Chang Beer
150g palm sugar
Method: Reduce the Chang Beer to 250ml on a high heat and add the sugar