1 tbs olive oil
4 cloves of garlic, minced
1/3 cup low sodium soy sauce
2/3 cup ketchup
2 tbs worcestershire sauce
1 1/2 tsp sriracha
2 tsp smoked paprika
1 cup Stout
1/3 cup brown sugar
1 tsp onion powder
In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.
• A crisp cookie coated in caramel, sprinkled with toasted coconut and striped with a dark chocolate coating.
• Paired best with a red dessert wine such as a Port, or an 8.5 percent ABV heavy ale, like a Founders Dirty Bastard.
• A crispy wafer covered in peppermint oil infused chocolate.
• Paired best with a Syrah (red) or a 9.5 percent ABV imperial stout, like a Great Divide Yeti.
• A crispy cookie layered with peanut butter and covered in chocolate.
• Paired best with a fruity red wine such as a Zinfandel, or some sort of Belgian ale, like a Duvel Belgian Golden Ale.
In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like "breakfast in a glass."
MAKES 1 DRINK
1 oz. Lustau East India sherry
½ oz. Benedictine
Sixpoint oatmeal stout
1. Stir sherry and Benedictine and pour into a pilsner glass. Top with stout and garnish with grated nutmeg.