(303) 468-8100
INGREDIENTS
The "Coconut Truffle Stout Flip"
6 oz Fremont Brewing BA Coffee
Coconut Stout
1 oz Coffee Liqueur (like Kahlúa or Tia Maria)
0.5 oz Vanilla Extract or Vanilla Liqueur
1 Whole Egg (or 2 oz Eggnog for a richer,
pre-made option)
Grated Dark Chocolate & Toasted Coconut Flakes (for garnish)
INSTRUCTIONS
- Chill: Ensure your beer is well-chilled.
Combine: In a shaker, combine the coffee liqueur, vanilla extract/liqueur, and the egg (or eggnog).
Dry Shake: Shake vigorously without ice for 15-20 seconds to emulsify the egg and create a frothy texture.
Add Beer: Add the chilled Fremont BA Coffee Coconut Stout to the shaker.
Ice and Shake: Add ice to the shaker and shake again until well-chilled.
Strain: Strain the cocktail into a chilled coupe or tulip glass.
Garnish: Garnish generously with grated dark chocolate and toasted coconut flakes.
This recipe takes the rich Fremont beer and adds a touch of creamy indulgence, echoing its inherent flavors.
Why This Works:
The coffee liqueur and vanilla enhance the beer's existing notes.
The egg (or eggnog) adds a creamy, luxurious texture, reminiscent of the "coconut cream-filled dark chocolate truffle" description.
The egg (or eggnog) adds a creamy, luxurious texture, reminiscent of the "coconut cream-filled dark chocolate truffle" description.
The dry shake creates a beautiful, frothy head.
The garnish ties in the chocolate and
coconut elements.
