“Candy is dandy, but liquor is quicker.” So reads the still shot from Willy Wonka & the Chocolate Factory that Cosmopolitan mixologist Mariena Mercer sent me to sum up her Augustus Gloop, a beer cocktail that will be featured November 9 along with all of those more traditional fizzy, lifting drinks at Vegas Seven’s Desert Hops International Beer Experience. Toasted marshmallow foam might not be the first thing you think of when beer is on the itinerary, but “Young’s Double Chocolate Stout is like adult chocolate milk,” Mercer says, and like Willy Wonka’s greedy little guest, “I would absolutely swim in a river of it.” Stiffening up all that chocolate and marshmallow goodness is Mercer’s house-made banana-infused Bacardi 8 rum (the secret: dried banana chips!), Grand Marnier and orange-clove maple syrup.
As served at the Desert Hops International Beer Experience, Nov. 9 at the Boulevard Pool at the Cosmopolitan
In a mixing glass, combine ¾ ounce banana-infused Bacardi 8 rum, ¼ ounce Grand Marnier and ½ ounce house-made orange-clove maple syrup. Add ice, cover and strain into a 10½-ounce Pilsner. Top with Young’s Double Chocolate Stout and stir. Garnish with 2 inches of toasted marshmallow foam and dust with orange-cocoa dust.
Toasted Marshmallow Foam
Combine 2 cups Monin Toasted Marshmallow syrup with 2 cups pasteurized egg whites; load into iSi canister and double charge with N20.
Orange clove Maple Syrup
In a saucepan, combine 2 cups maple syrup, 2 cups water, 8 whole cloves and the zest of 1 orange. Simmer for 20 minutes on medium heat. Cool and strain.
Banana-Infused Bacardi 8 Rum
In a large sealable container, combine one bottle of Bacardi 8 with 1 cup dehydrated banana chips. Allow to infuse at room temperature for three days.