One of the most beautiful things about being a part of the food and drink blog community is meeting other bloggers who are doing amazing (and delicious!) things on and offline. I met Cindy of The Sweet Nerd through mutual friends in LA, and right away we knew that we’d make some yummy things together. Oh boy, did we ever!
I had been experimenting with Sapporo Premium Black Beer – Sapporo’s first dark beer – in cocktails since it was released last September, and thought that it might be a perfect base ingredient for both a cocktail and a sweet treat…involving chocolate.
This robust, dark lager has coffee, chocolate and roasted dark malt aromas and it really lends itself to both a decadent dessert and a cocktail with other heavy-duty ingredients.
Once Cindy and I decided on this shared base ingredient, we were off!
She created this insanely delicious Salted Caramel Ice Cream Stout Cake…
…and I decided on a flip cocktail (made with whole egg), which included the Sapporo Black, bourbon, chocolate syrup and Jägermeister.
It sounds like a cluster of the most intense ingredients ever, but the combination was rather smooth, and the added effervescence from the Sapporo lightened the whole thing up nicely.
Head HERE to see more of our indulgent day with the ladies and get the recipe for The Sweet Nerd’s Salted Caramel Ice Cream Stout Cake. It is BEYOND. It has everything you ever wanted in a cake: ice cream, caramel, chocolate, salt and BOOZE. I mean!!!!
The Malted Flip
2 ounces bourbon
1 oz Sapporo Premium Black Beer
2/3 oz Chocolate Syrup
1/ 2 oz Jägermeister
1 whole egg
Add all ingredients except beer to a shaker and dry shake (without ice) to emulsify. Fill with ice and shake again. Pour in Sapporo Black and gently rock shaker to mix. Strain into a chilled coupe glass.
All photos courtesy of The Sweet Nerd’s resident photographer, Maria Hedrick