Monk's Stout

A dense, velvety cold brew layered with burnt caramel, toasted grain, dark cacao, and the earthy depth of blackstrap molasses, softened by the slow extraction of the 72-hour brew. The black walnut bitters with a touch of saline stretch the finish into something long, dark, and quietly reminiscent of monastic stout, oak, and after-dinner amaro.

Ingredients

  • 8oz. 72-Hour Abbey Ale Cold Brew
  • 3/4oz. Blackstrap Molasses
  • 2 Drops. Black Walnut Bitters
  • 2 Drops. Saline Solution

Garnish

N/A

Tools

  • Steamer or free
  • 20oz Milk Pitcher

Build

1. Chill your pint glass in the freezer.

2. Add 8oz of Abbey Ale Cold Brew, Blackstrap Molasses, Black Walnut Bitters, and Saline Solution to a 20oz milk pitcher filled with ice.

3. Steam until the ice melts or until you stop hearing ice swirling.

4. Slowly pour the drink into a pint glass.

Glassware

Snifter Glass

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