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Beer Cocktail

Published on September 9th, 2014 | by Dan Grant

Beer Cocktail: The Brendan Behan


“Coffee grounds, stout, and Irish whiskey”

When three ingredients so naturally complement one another, well, you’d be crazy not to give them their own show.

Coffee, a damn fine stout and Irish whiskey is a beautiful, simple combination for a beer cocktail.

I’ve named this one Brendan Behan, after the 20th Century Irish literary icon who referred to his own self as a “drinker with writing problems,” and proudly proclaimed “I saw a sign that said ‘Drink Canada Dry,’ so I did.”

119The Brendan Behan Ingredients:

  • Coffee grounds left in the bottom of the French Press
  • 1 can of Mill Street Cobblestone Stout (LCBO #312850)
  • 1 oz of Irish Whiskey (I used Jameson)
  • Cigar (optional)

Equipment:

  • French Press
  • Something to stir

Make it:

  1. When you’re done your coffee in the morning, strain out all the excess liquid so you’re left with damp grounds
  2. Add a full can of Mill Street Cobblestone Stout, without plunging it.
  3. Stir it, so the grounds circulate throughout the stout, then put it in the fridge (still don’t plunge it).
  4. Wait a few hours, remove it from the fridge and plunge it.
  5. Pour the strained, coffee-infused stout into your glass and add a shot of Irish whiskey
  6. Light a cigar (optional), relax and learn more about Behan’s connection to Toronto.
Fifth annual Toronto Beer Week runs September 12-20
The Monday Mash - Sept. 8

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