Black and Tan for St. Patrick’s Day Dinner


I make these Black and Tans every year to go with our St. Patrick’s Day Dinner (even though I have read they may not  be a true Irish thing). Usually it all kind of blends together instead of having distinct layers. But this year they turned out perfectly for some reason.

I started by chilling the glasses in the freezer. I used Stella Artois as the Lager (I learned it’s supposed to be Irish Ale like Bass Pale Ale for true Black and Tan) and poured that into the bottom of the glass. Then I slowly poured the stout (Guinness of course) over the back of a large spoon so that it gently hit the side of the glass before floating on top of the Lager. Beautiful, fun and tasty.


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