The weather has turned, and I’m in the mood for dark, rich drinks. And since we’re spending October with beer cocktails, what better thing is there to jam together a dark and rich classic cocktail – the Whiskey Sour – with a dark rich Porter beer? This beer and whiskey sour cocktail recipe is the perfect addition to your fall cocktail menu. –Andrew

Sudsy Whiskey Sour

2 oz Whiskey
3/4 oz Lemon Juice
3/4 oz Pedro Ximénez Sherry
1/2 oz Amaro Montenegro
Porter Beer

Add the whiskey, lemon juice, sherry, and amaro in a cocktail shaker filled two-thirds with ice and shake to combine. Strain into a highball glass filled with fresh ice and top with the porter. Give it a gentle stir and enjoy!

The Whiskey Sour is a pretty simple drink – whiskey, your choice, with a bit of lemon and a bit of sugar. This drink jazzes it up a bit with Pedro Ximénez sherry, a sherry made from dried grapes that is full of fruity raisin notes and is sweet enough that you can use it in place of simple syrup. It’s rounded out by Amaro Montenegro, a gently bitter Italian liqueur, that adds another layer of dark, herbaceous complexity. (You could try out any gentle amaro here or, if you don’t have one handy, try throwing in a few dashes of Angostura bitters to help give it that extra layer of complexity and a touch of bitterness.)

So to all that, we add porter, a dark, sweet, malty beer that gets its name from the English workers who used as something of an early energy drink. Pouring it on top of your Whiskey Sour gives you a layered drink, one that starts out sweet and malty and grows progressively more complex – both fruity and a bit herbal as you get closer to the bottom. (Or, I suppose, in reverse if you drink this with a straw, which is totally your prerogative.)

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Glassware by Liquorary

Photo Credits: Nole Garey for Oh So Beautiful Paper