5 Beer Cocktails!

How are you guys? Welcome back to the Bonville Cocktail Collection. Now I love beer and you know I love cocktails, but beer cocktails have never really been my cup of tea. But you guys keep asking for this video, so we've searched high and low for five beer cocktails that are actually worth drinking. Alright guys, first up is a drink called Shaky Pete's Ginger Brew. This was invented by a guy called Shaky Pete or Pete Geary at Hawksmoor here in London and we're going to start with 60 mils of fresh lemon juice and then 60 mils of ginger syrup. You can buy ginger syrup, but we make our own here. We just juice some ginger, a ginger root in a centrifuge juicer and then use equal parts of the juice and caster sugar. And then we've got 45 mils of London dry gin and we're going to shake those. Okay, then we take a nice chilled beer glass, strain those ingredients into there and then we're going to top that with 120 mils approximately of beer, like English ale, so the flat warm stuff. And that is Shaky Pete's Ginger Brew. Alright, next up guys is a drink called a Mantini. This is obviously a twist on a martini, but we're going to substitute the vermouth for beer. I couldn't find much about the origins of this drink, but it's quite nice. So we're going to start with 15 mils of our ale, same as we used in the last drink, Shaky Pete's Ginger Brew into a mixing glass and then 70 mils of gin. Give that a stir. Quick check for dilution. Beautiful. That actually might be quite nice with some bitters, maybe orange bitters might be nice in it. Let's give that a go and garnish that with a suitably manly garnish. So here I've got an olive and some biltong, jerky, I suppose you'd call that in America. And there we go, Mantini. Next up is a drink called the Pale Charlie. This originates from London again at the Savoy Hotel around 2012. We're going to start with 20 mils of freshly squeezed pink grapefruit juice, 20 mils of fresh lime juice and then 20 mils of slow gin and 20 mils of apricot brandy. Last but not least, we're going to go with five mils of Absinthe. Let's shake those up. Strain that into a chilled highball, top that with ice and then we're going to top that with a Pale Aeon using Goose IPA from Goose Island. Strong. Slowly top that up. Give it a quick stir and we're going to garnish that with a grapefruit zest. That's the Pale Charlie. All right, next up guys is a drink called the Dubovoir. This was invented by a mate of mine called Andrea Montague back in 2013. She was a bartender at a bar called Calooclae in Shoreditch and we're going to start with 30 mils of straight rye whiskey, 20 mils of hazelnut liqueur, 50 mils of fresh lime juice, a dash of whiskey barrel aged bitters. Andrea's recipe calls for a spoon of brown sugar. We're just going to use some brown sugar syrup that we made, so we do spoon in a bit of that and obviously we need some beer. So this recipe calls for a smoked porter. Porter is a little bit like a stout I suppose for a dark beer. Andrea used one from a brewery called Beavertown which incidentally is in an area of London called Dubovoir. So we're going to shake that up. We're going to fine strain that into a chilled cocktail glass and garnish that with a big orange zest. And that is a Dubovoir. Last but not least we have got a cocktail called the Weissen Sauer. We're going to start off with a spoon of English orange marmalade. To that we're going to add 60 mils of bourbon, 25 mils of freshly squeezed lemon juice, dash of orange bitters. We've got Gary Regan's orange bitters there. We'll give that a mix just to dissolve the marmalade. Okay I'm going to shake that up and we'll strain that into a chilled highball. Top with ice and as you might guess from the name of the drink, the Weissen beer. So we're going to top that with a wheat beer and we're going to garnish that with a nice big wedge of, and that is the Weissen Sauer. So there you go guys, five beer cocktails for you to have a go at. I'd be really interested to know what you think of those so do let us know in the comments and as always don't forget to like, subscribe and share and we'll see you next time. Last but not least we have, why? Now I love beer and you know I love cocktails but beer cocktails have never really float my boat. Never really float my boat. But beer cocktails is something that's never really worked for me. Not my cup of tea. And we'll garnish that with a, but generally beer cocktails are quite sh**. If you look, if I'm acting weird though, tell me. Last but not least, a beer cock, no that's a totally different f****** energy. I don't know. Ready? Fine. There you go guys. I've said beer cocktails quite a few times. I'm going to try and strain that into our chilled. Okay, ready? Yep.