Name: Dark Side
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rye whiskey 50% abv; 30 ml Pedro Ximénez sherry; 50 ml Stout beer; 3 drop Saline solution 4:1; 1 grind Black pepper; 2 dash Burlesque bitters

Dark Side
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Photographed in an Urban Bar Alto Coupe 18cl

Ingredients:
1 oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 oz	Lustau San Emilio Pedro Ximénez Sherry chilled
1 ²⁄₃ oz	Stout beer chilled
3 drop	Saline solution 4:1 (20g sea salt to 80g water)
1 grind	Black pepper
2 dash	Burlesque bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist and skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
STRAIN into chilled glass.
EXPRESS orange zest twist over cocktail and discard.
Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites
Stout beer - Cereals containing gluten

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This rye whiskey and stout Boilermaker is richly flavoured with Pedro Ximénez sherry.

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History:

Adapted from a recipe created in 2024 by Javier García Vicuña and promoted by Lustau Sherry.

More Nightcap/sipping cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Luca Sorriso Valvo

17th May at 19:18

It tastes a bit like an Italian amaro, very complex and full of flavor, yet sweet delicate. I have substituted the recommended bitters with an homemade peppery and slight acidic one. I suppose the choice of the beer might give different nuances, in my case it was a London porter, bitter and deep. Very good cocktail!

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