Holy Diver

In memory of our beloved Ronnie James Dio, our resident chef and beer recipe specialist, Turtlehead, has concocted a simple and delicious drink to honor the man and the legend.  Built on a foundation of Young's Double Chocolate Stout for boldness and flavor, an ounce (or two) of Frangelico hazelnut liqueur - named for an Italian, 17th century hermit monk - is poured into the depths to create a drink that's a perfect end to a perfect meal.

• 1 bottle Young's Double Chocolate Stout
• 1oz. Frangelico Hazelnut Liqueur

- Genghis insists before you drink it, hold your glass high, and say 'Here's to you, Ronnie.  Horns up!'

Green [Apple] Tinted Sixties Mind

Our newest creation from the kitchens of The Right To Rock calls forth the tastes and smells of a summer fair - most notably, that venerable mainstay of carnivals, the caramel apple.  I chose the delicate fruitiness of Unibroue’s Epherme beer for its obvious green apple effervescence and paired that with the sublime simplicity of Häagen-Dazs’s Dulce De Leche (or, caramel) ice cream for a combination that rewards the adventurous drinker.  On a hot Louisiana day, this is the apéritif for what ales you…

• 1 pint of Unibroue Éphémère
• 2 scoops of semi-melting Häagen-Dazs Dulce De Leche

The Agent Orange Creamsicle

• 1 scoop of Häagen-Dazs® Hawaiian Lehua Honey and Sweet Cream Ice Cream
• Buffalo Bill Brewery’s Orange Blossom Cream Ale

Turtlehead dropped this in our e-mail today and we thought we’d pass it along. Just imagine coming in from a hot day after mowing the lawn, resurfacing the pool, or burying a body in the Bonneville Salt Flats and kicking back with a well-deserved respite of this concoction. The beer’s orangey taste (originating from orange peel, honey and even a little orange flower extract for good measure) is complimented nicely by the sweet ice cream’s intoxicating Lehua honey payload. It’s like an orange creamsicle that gives you a buzz (well, after enough of them maybe). Enjoy the summer, kids.

Big Bottoms Brisket

•  3 lb. beef brisket
• 2 c. apple cider (or hard cider)
• 1 whole head of garlic, cloves separated, peeled, then slightly crushed
• 2 Tbsp whole peppercorns
• 1/3 c. fresh thyme (chopped)
• 1 Tbsp mustard seed
• 1 Tbsp Cajun seasoning
• 1 tsp ground cumin
• 1 tsp celery seed
• 1 tsp ground allspice
• 3 whole cloves
• 1 bottle (12 oz.) dark beer

1. Put brisket, 1/2 c. of the cider, and all other ingredients except the beer into a large resealable plastic food storage bag. Seal, and refrigerate overnight to marinate.
2. Put the brisket and the marinade into a slow cooker and add the remaining cider and the beer.
3. Cover and cook on LOW for 10 hours or until the brisket is tender. Strain the sauce and pour over the meat if you choose. Then slice brisket and serve - preferably on some flat onion rolls.

- Turtlehead suggests a beer-flavored barbecue sauce if you need some

Backstage Banana

• Hazelnut Brown Nectar (12 oz.)
• 1 big scoop of Häagen-Dazs Cinnamon Dulce De Leche
• 1 shot of Creme de Banana liqueur

A tribute to C.C. Banana (only because we couldn’t think of a heavy metal tie in to bananas), this is easily our best beer float to date. It all started with trying to concoct a beer version of Bananas Foster and this is what we came up with. The smooth and creamy sweetness of Rogue’s beer is complimented perfectly with HD’s Dulce De Leche ice cream with the cinnamon undertone that kicks it up a notch on the flavor scale. Splash on a little Creme de Banana for bite and you’ve got a dessert brew that kicks monkey ass.