Love Stout. I actually have a whisky (aged 3 year) that was a stout eau-de-vie. Will be making this syrup to make those cocktails!!! Need to make stout cake!!!
You will lose some of the alcohol for sure. However, if you want to add a shot of chocolate liqueur or cacao liqueur after you finish cooking, it will be perfect 👌
You can use less sugar but I prefer it 1:1 as I use only a small amount in cocktails. I guess is a personal preference and of course the purpose of use. If you use it for boozy cocktails 1:1 is perfect. If you use it in cocktails with liqueurs and other sweet agents you may lower the sugar.
Do know that 1:1 is the minimum level of sugar to keep the syrup from spontaneously fermenting; lowering it will definitely reduce shelf life.@@MixologyHacks
@@billsallak4887 100% correct. I should've mentioned this. However, if you make a small amount and plan to use it in a few days, lowering the sugar level should not be a problem, considering it is kept in the fridge.
You can use it in plenty of cocktails to add a stout taste. Try it in Old Fashioned instead of simple syrup or in any Tiki Cocktail that uses Demerara sugar syrup. I will be bringing some cocktails to my cocktail channel 'Just Shake or Stir' soon.
Syrup time !!!
Oh yes
Love Stout. I actually have a whisky (aged 3 year) that was a stout eau-de-vie. Will be making this syrup to make those cocktails!!! Need to make stout cake!!!
Whisky aged in stout is delicious. I think Jameson did the opposite. They give barrels to a brewery to age a stout in them.
Oeh nice! I have some stouts and porters that I really don't like... Good idea to make syrups out of them!! ❤
That's the perfect way to use them. Try different spices and see how they work. You can add some cocoa powder to the porters as well.
A random thought for how you could use this - maybe use it to help improve low grade coffee?
Sounds like a plan. Maybe I will try to make a new Espresso Martini version with stout.
will the alchohol evaporate after turning it into a syrup? thinking of making chocolate stout bonbons and want the alchohol to be prevalent still.
You will lose some of the alcohol for sure. However, if you want to add a shot of chocolate liqueur or cacao liqueur after you finish cooking, it will be perfect 👌
@@MixologyHacks thanks for the reply! i'll definitely check out adding some additional liqueur to bump the alchohol level back up.
Don't you think you should use less sugar than 1:1, since dark beers like porter, stout are often quite sweet (sweeter than a regular lager)?
You can use less sugar but I prefer it 1:1 as I use only a small amount in cocktails. I guess is a personal preference and of course the purpose of use. If you use it for boozy cocktails 1:1 is perfect. If you use it in cocktails with liqueurs and other sweet agents you may lower the sugar.
Do know that 1:1 is the minimum level of sugar to keep the syrup from spontaneously fermenting; lowering it will definitely reduce shelf life.@@MixologyHacks
@@billsallak4887 100% correct. I should've mentioned this. However, if you make a small amount and plan to use it in a few days, lowering the sugar level should not be a problem, considering it is kept in the fridge.
Hi, how can I use it in alcoholic cocktails?
You can use it in plenty of cocktails to add a stout taste. Try it in Old Fashioned instead of simple syrup or in any Tiki Cocktail that uses Demerara sugar syrup. I will be bringing some cocktails to my cocktail channel 'Just Shake or Stir' soon.
@@MixologyHacks Thanks man!