plinythebadass
Well-Known Member
So this past Christmas Eve (last night), my cousin was mixing up these EXCELLENT aperitif cocktails. She called it an Espresso Martini with Oat Milk. It was delicious. Coffee flavored, caramel, sweet but not overly so-all in one drink. I had at least three of them. So i got to thinking - How could I brew this into a strong stout. I REALLY want to and I think aging will help. I've been all grain now for about three years (off and on) so I know my way around a mash tun but when it comes to using lactose and other adjuncts to flavor beers-I'm out of my depth and wondered if you guys could help. Here's her cocktail recipe. I'm hoping you can give me some tips on how to turn this into an excellent stout for next year. Thanks!
1.5 Kahlua
1.5 Vodka
1 Espresso
Top with oat milk frothed
She didn't give me metrics on those numbers but I'm assuming they're in fl/oz. Let me know what you think. Thanks!
1.5 Kahlua
1.5 Vodka
1 Espresso
Top with oat milk frothed
She didn't give me metrics on those numbers but I'm assuming they're in fl/oz. Let me know what you think. Thanks!