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 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.
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 👌
Syrup time !!!
Oh yes
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.
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.
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!
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.