How to Make Beer Cocktails | Eater
"A swanky Kansas City cocktail lounge where bartender director Brock Schulte treats beer as a subtle modifier and a gateway for beer drinkers into cocktails. He swaps champagne for Lindemans Framboise in a French 75 to add a raspberry bite, tops a rum-and-tepache Planter’s Punch with gose for bright tartness, and uses a carefully reduced chocolate stout (cooked low to avoid bitterness) in Valhalla’s Blessing — a blend of scotch, chai-infused cognac, amaro, and bitters — to produce a rich, velvety mouthfeel. The bar also explores warm beer cocktails and coffee-and-beer combinations (like an espresso-and-Jameson shot finished with Guinness), emphasizing how stouts and porters’ malty, roasted sweetness complement aged whiskies." - Lia Picard
