Name: Stout Fellow
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Stout beer; 30 ml OP high ester aged pot still rum; 30 ml Coffee liqueur; 5 ml Brown/dark cacao liqueur

Ingredients

2 fl oz

Stout beer

1 fl oz

Overproof aged pot still rum (high-ester 4-6 years old)

1 fl oz

Galliano Espresso Coffee liqueur

¹⁄₆ fl oz

Brown/dark crème de cacao liqueur

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grated 85% cacao chocolate.

Method

SHAKE all ingredients with ice. (BEWARE - the stout may be explosive in your shaker so hold both ends more firmly than usual.)

FINE STRAIN into chilled glass.

Garnish

Dust with chocolate shavings..

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Stout Fellow contains 406 calories

Alcohol content:

1.8 standard drinks
18.38% alc./vol. (36.76° proof)
24.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Stout beer — Cereals containing gluten

History

Created in 2013 by Matthew Coates (M.C.) at Jake's Bar and Still Room, Leeds, England. Matthew was one of five finalists in the Difford's Guide Beer-tail Competition for London Cocktail Week 2013 held on Friday 9th August 2013 at Simon Difford's Cabinet Room in London.

Matthew told us, "The inspiration behind my cocktail comes from my love of all of its components – rum, beer (Guinness) and coffee. I call my drink 'a stout fellow' because it's strong and hearty but also warming and 'friendly'. It also refers to the old Guinness advertising of 'Guinness for strength' encompassing more than one meaning of the word stout."

Comments & Discussion

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Josh Walthall 1y

Great cocktail. I was traveling and didn't have any creme de cacao on hand, so I used a bit of Licor 43 instead, and floated 3 coffee beans on it instead of chocolate (which I also didn't have). It was excellent.

Matt Premium Member 1y

A bitter black coffee drink, earthy and a bit boozy - it was ok, and you ought to try it if you really like a black cold brew coffee. Flavor driven by the espresso liqueur (I used Borghetti), with booziness boosted by the rum (Plantation OFTD), earthiness accentuated with the stout (Black Marble with nitro widget), and the creme de cacao (Tempus Fugit) adds more sweetness (chocolate notes lost behind the liqueur).

Avery Garnett 2y

Used a dark german beer and it was downright delicious. Will have to try with an even darker beer next time (i.e. stout of some kind).

G. M. Genovese Premium Member 5y

I can tell this one will take up too much of my time in brand experimentation... I used a 9% abv Imperial Stout, Appleton SB, and Kamora (terrible, saccharine; Mr. Black is far superior than any other coffee liqueur I've tried, and I'm continually wasting money trying other brands)... The ingredients I employed resulted in a flavorsome but too-sweet swill... I did gas-off the stout (stirring). I can't imagine using Guinness due to its carbonation, but I'll do it for science.

Jeremy Harrold 5y

I have had this with both a standard proof Jamaican rum (Appleton) and Irish Whiskey (Jameson) and they were both excellent.
Not sure about the ‘shake all ingredients’. First time with the Guiness was a bit fizzy! I now add it at the end and stir.

Simon Difford Verified User Premium Member 5y

I've revisited the Sout Fellow and tried both stirred and shaken but I much prefer shaken. I used Guinness Original and it had the potential to be explosive in the shaker but OK if you hold firmly. I've added a note warning of this in the method. Many thanks for your feedback.