What Emily Genco is drinking:
If chocolate milk had a beer equivalent, Young’s Double Chocolate Stout on tap at the Royal Mile would be it. The stout delivers the richness of chocolate without an overpowering or bitter grain taste.
Brewed by the Well’s & Young Brewing Co., Young’s Double Chocolate Stout is the perfect gateway beer for anyone looking to train their palate to appreciate more intense blends. It won’t deliver the swift kick in the mouth of a hardy IPA. Instead it offers a smooth, thick brew with notes of sweetness that seemingly marry dessert and drinks.
The stout is made by combining chocolate malt, pale ale and crystal malt, hop varieties Fuggles and Goldings, real dark chocolate and chocolate essence to create a brew that will leave anyone hankering for a sweeter option on a night out saying, “Amen.”
Get it: Young’s Double Chocolate Stout, $ 4.50 at Royal Mile, 210 Fourth St.
What Joe Lawler is drinking:
I like a strong, dark beer, but Goose Island’s Bourbon County Imperial Stout almost takes things too far. Almost.
This is a 15 percent ABV, which means one bottle is about as strong as three normal beers (or two good ones). It’s aged in bourbon barrels for five years, and the result is a strong bourbon flavor that blends very well with the beer. One doesn’t overpower the other, they just coexist peacefully like good beer and bourbon should.
This beer is well worth tracking down, though it won’t be easy. If you can find a four pack at a local store, snap it up! Just be prepared to shell out around $25. But once you factor in that you only have to drink one a night, it seems like a much better deal.
What Sarah Day Owen is drinking:
Spare me from whatever was served in the ’30s that would require absinthe in a morning cocktail, but I can appreciate that it spawned the Corpse Reviver No. 2.
A recipe from The Savoy Cocktail Book, its purpose (along with two other versions that didn’t stand the test of time) was to revive the poor fool in the throes of a hangover. It’s also clear that the powerful “antidote” will accomplish the opposite if not consumed in moderation.
This deliciously tart and delicately-flavored cocktail mixes Lillet Blanc, triple sec, gin, lemon juice and absinthe. It’s surprisingly light bodied without an overpowering licorice absinthe taste, particularly in the version at Zombie Burger + Drink Lab, 300 E. Grand Ave.
The zombie-themed restaurant and bar, which gives “corpse reviver” a different definition, pours its version with MRDC River Rose Gin, Grand Marnier and a cherry into a martini glass for $10. And another tip: Absinthe in the morning is for a bygone era — sip this one after dark.