Black and Tan

Served in British pubs for more than a century, the Black and Tan is made up of a layering of stout resting on top of a denser ale. The proportion is often 50-50, but a ration of 9 fl. oz. ale to 7 fl. oz. stout looks and tastes better in a pint glass.

Ingredients:

3 bottles (each 12 fl. oz.) ale, such as Bass, chilled
2 cans (each 16 fl. oz.) stout, such as Guinness, chilled

Directions:

Chill 4 pint glasses in a freezer until frosted.

Fill the chilled glasses halfway with the ale. Hold a wide spoon upside down just over the top of the ale, slowly pour the stout over the spoon until the glass is full and serve. Makes 4 drinks.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).