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Friday, 16 March 2012

The boy and his poison: Midnight

Top o' the afternoon to you. Saturday marks the commemoration of the imbibers preferred saint, St. Patrick. You could of course have some fun assaulting your taste buds with the Irish trashcan (I'll save you the trouble of following the link, it involves dropping a whole redbull can in a mixture that reads like a drinks cabinet) dye your beer green or go for mini Guinness shooters (fill your shot glass with 2/3 Kahlua and top with 1/3 Baileys) but I'm a classy kind of guy and there's plenty of room for a more sophisticated approach to your revelry.

Sian's nailed my absolute favourite - Black Velvet, it felt a little too soon to suggest the Clover Margarita (after the chilli and lemongrass one I made a few weeks ago) and the Emerald, whilst a great drink, felt a bit of a Manhattan cop out. With the Midnight I've decided to instead share something which is part cocktail and part life-enhancing tip I learnt from my college barman during my time at university. Something about the sweetness of the port really brings out the flavour of the Guinness in a subtle but delicious way.

You'll need:
  • 1 bottle/can of draught-flow Irish stout
  • 50ml of port
Make it:
  • Pour the guinness into a tall glass and allow to settle
  • Slowly pour the port over the top of the drink which should leave just the hint of red in the head

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