Archive of ‘Beer’ category

Shine On, vodka cocktail

Put older and oldest together in the brewing and distilling world and you get something brand new. Tito’s lays claim to being the oldest legal distillery in Texas and Spoetzl Brewery, in Shiner, Texas, has been bottling Shiner Beer since 1909. One variety of Shiner, now a year-round favorite, is Redbird, a brew flavored with […]

 

Dog Daze, a beer cocktail

In honor of National Hot Dog Day we offer this bubbling quaff spiked with a dose of barrel-aged gin and a touch of lemon. The beer, Saint Arnold Brewing Company Summer Pils, is brewed in Houston and the gin is aged by Treaty Oak Distilling in Dripping Springs, Texas. When the German frankfurter wurst crossed […]

 

Tailgate redux, football cocktail

American football is revving back up for its short, intense season, and we’ve revived an Original MDC Super Bowl recipe. The setting: Summer is ending in a broiling hot parking lot populated by thousands of excited fans; yes, tailgate city. We’ll need disposable or compostable cups for this. And Tabasco, Louisiana’s culinary curative. We use […]

 

Humpty Dumpty, resurrected cocktail

Let’s open the history books on this one. Humpty Dumpty is either a children’s poem, a metaphor for a deposed king of England, a cannon broken in a fall from a castle wall, or a 16th century drink of brandy and ale. The choice here is obvious: It is a drink of brandy and ale […]

 

Tailgate, parking lot cocktail

The setting: Parking lot, cold and damp, thousands of excited fans; yes, tailgate city. We’ll need disposable or compostable cups for this. And Tabasco, Louisiana’s culinary curative. We use Chipotle for smokiness; feel free to bring your own spice. Tailgate Dash Chipotle Tabasco 1 ounce rye Ice cold beer with good hoppy flavor Put a […]

 

Pacific Velvet, Seahawks cocktail

This is a revision of the famed Black Velvet, the original being a mixture of Guinness Stout and Champagne. Our version for the Super Bowl bound Seattle Seahawks throws a locally-sourced cast into the mix. We use Domaine Ste. Michelle Brut, a Columbia Valley sparkler, topped by Extra Stout from Seattle’s Pike Brewing Co. Make […]