Like most things in life, our cocktail inspiration strikes at the most unlikely of places. This time, when going past the beer fridge on the way to the checkout at our local liquor store, we spied a special batch of beer released by our local Sydney brewer 4 Pines - a cherry coconut brown ale. Thoughts turned instantly to a lamington and beer never features enough in cocktails, so why not put the two together?
For those who don't live in Australia, the lamington is a bit of a local institution - a concoction of what is essentially sponge cake with a jam middle coated in chocolate and shredded coconut. This cocktail makes use of the vanilla notes in the bourbon we used with the liqueurs contributing the jammy chocolate notes and the Jagermeister giving a nice spice lift, which is then all tied together by the coconut flavour threading through the beer. Whilst it's a rich enough cocktail, don't think it's sweet - the whisky and beer gives it a real punch, with the latter still shining through. Just think of it as a richer version of the ale and sip accordingly.
- 60ml bourbon (we used Russells Reserve which had a rich vanilla note)
- 30ml raspberry liqueur (we used Distillery Botanica)
- 10ml clear Creme de Cacao
- 5ml Jagermeister
- 10ml lemon juice
- 4 Pines Cherry Coconut Brown Ale (about 60-90ml)
Shake all ingredients except the beer over ice. Pour into long glass and top with beer.
Garnish with lamington and cherry on top!