Check out these recipes

Looking to make a delicious Bloody Maria or perhaps find that perfect marinade for your next BBQ. Check out some of our recipes below!

WeStout Deviled Eggs

Start with 12 boiled eggs. Crack shells, cut in half and remove yolks into separate bowl. Take egg yolks and combine all ingredients(except jerky & Paprika).
We recommend going a little light on the ingredients and adding additional later. Once egg mixture is complete transfer into freezer bag. Cut small corner off bottom freezer bag.
That way you can easily squirt egg yolk mixture into the egg whites without the mess.
Once complete garnish with Golden Island jerky and paprika for a delicious Asian twist.

Ingredients

12 eggs
1 cup chipolte mayonnaise
1 tbsp spicy pickle juice
2 tbsp spicy mustard
1/8 tsp salt
3 tbsp Stout
Freshly cracked black pepper
Paprika
Yellowbird Hot Sauce
Gold Island Sriracha Jerky


Manhattan Dirty Mary 

In a large cocktail shaker with a small amount of ice, pour in the Stout, vodka, vermouth, Worcestershire, hot sauce, celery salt, olive liquid and remaining lemon juice. Once it’s all combined in the shaker, put the lid on and give it two to three strong shakes and then pour it in the glasses that you set aside. We can’t tell you how important it is to put it all in a shaker. We’ve been to way too many bars where they pour vodka and ingredients on top and they never seem to mix well. You always get a gross first sip of just vodka. 

Ingredients

2 1/2 tablespoons lemon juice
2 teaspoons onion salt
2 teaspoons poppy seeds
2 teaspoons sesame seeds
1/4 teaspoon ground black pepper
8 fluid ounces Stout
4 fluid ounces vodka (about 1/2 cup)
2 teaspoons dry vermouth
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 teaspoon celery salt
3 tablespoons liquid from jarred pimento-stuffed olives


Stout Can Chicken

Pre-heat bbq or grill to 350°. Set-up coals using in-direct heat. Wash/pat dry the chicken. Thoroughly season chicken. Chop the garlic. Open can of beer and either drink or pour out half, we recommend the former and not the latter. Drop the chopped garlic into the half can of beer. Slide the carcass over the can of beer, you may need to force it over, no worries you won’t hurt anything. Place the beer can stuffed chicken on the middle of your grill, close lid and let cook for 45 mins, checking periodically to make sure you aren’t burning the chicken.  
While you are waiting grab a small serving bowl and combine the 4oz. of ketchup and 2 oz. of STOUT and thoroughly mix together. Set aside until ready to serve. After about 45mins take an internal temperature of the chicken and if it reads 145° then you can start to baste the STOUT Blend on the chicken. Liberally apply STOUT using a basting brush. Reclose the grill and let cook for 5mins, after 5 mins baste on one more layer and let cook for an additional 5 mins. You can now take your chicken off the grill, and transfer it to a wood cutting board to rest for 10 minutes. Cover the body of the chicken with foil and let rest. After 10 minutes of rest, carve the chicken, plate on a serving platter and sprinkle the parsley over the top for a nice finishing touch. Serve with a side of STOUT infused ketchup.

Ingredients

1 whole chicken
1 can of beer (pilsner/lager)
Salt
Pepper
3 garlic cloves, chopped
10 oz. Stout Bloody Mary Blend, 2 oz. for STOUT Ketchup
1 bunch of parsley, garnish
4 oz. Ketchup

Bloody Bourbon 

Combine Stout Bloody Mary Blend, Bourbon, Hot Sauce, Worcestershire, Cracked Pepper and shake over ice. Pour into scotch glass with small amount of ice and garnish with Smoky Beef Sticks. Enjoy!

Ingredients

5 oz Stout
2 oz Bourbon
Chili Peppers
Smoked Rellano Peppers
Smoked Jerky Stick
Hot sauce
Worcscestire
Cracked Pepper


Red Snapper 

Salt rims of cocktail glasses with celery salt (run lime around top of glass and dip your glass in the salt). After salted add ice and set aside. Combine all ingredients in large cocktail shaker with small amount of ice. Give 3-4 good shakes (no more or you’ll make the Snapper bubbly/frothy) Pour over ice. Add celery stalk for garnish

Ingredients

2 oz Celery Gin
4 oz Stout
1 Shot pineapple Juice
Splash of Lemon Juice
Dash of Worcestershire
2 Dashes of Soy Sauce
2 Dashes of Hot Sauce
Pinch of Celery Salt
Pinch of Black Pepper
Pinch of Chili Powder
Celery Stalk


Curry Bloody Mary 

Add all ingredients to a shaker and shake. Pour over ice and garnish with celery and lemon. Enjoy!

Ingredients

5 oz Stout
lemon juice
1/2 Tsp START! sauce
salt and cracked pepper
1/3 cup sparkling water/tonic water
shot of vodka

Bloody Mule

Combine all ingredients in shaker and serve over crushed ice. Garnish with limes and celery.

Ingredients

5 oz Goslings Ginger Beer
Splash of Stout  
Hot Sauce
Infused Pepper Vodka
Lime Juice
Lime Wedges  
Mint
Celery Stalk


Bloody Mimosa 

Combine all ingrideints and shake over ice.

Ingredients

5 oz Stout
Cracked Pepper
Hot Sauce
Pickled Juice
Splash of OJ
Citrus Vodka 


Bacon Infused Vodka  

After baking bacon set it aside to dry out and get even crispier. After stem your Serrano peppers. We recommend using gloves and/or washing your hands immediately after so the pepper’s oils don’t get on your hands. We’ve accidentally rubbed our eyes after cutting peppers and it’s not a pretty sight. No pun intended. Once the peppers are cut and the bacon is all patted dry of grease you’re pretty much done.
The last step was to combine the the bacon, peppers and vodka. You’re going to want to put these three ingredients in an air tight jar and once combined throw it in the fridge for roughly about a week. We’ll be honest over the next week the vodka starts to look a little gnarly, and actually coagulates a significant amount. Don’t stress because after about a week you’re going to take it out of the jar and strain it through a coffee filter into a clean jar. That way you can get all those gross bacon fat pieces out. After that it’ll have a beautiful amber color and you can enjoy with a tasty Bloody Mary!

Ingredients

3 Slices Bacon
Handcrafted Vodka
5-6 Serrano Peppers
2 Coffee Filters
Cheap Vodka
2 Jars