Desserts Uncategorized

Beer + Sugar = Beer Syrup = Liquid Gold

20151227_181256A few years ago, we had the good fortune of meeting one of the most talented and innovative caterers in the Tampa Bay area. John LoScalzo of Loko Cuisine was catering the monthly brunch at Cigar City Brewing and selling out every month.  What first caught my attention were his “Beer-mosas,” which combined your choice of Jai-alai IPA or Florida Cracker White Ale and his monthly concoction of juice.  Then, we noticed the tongue-dragging, mouth-agape, drool-worthy food, and we knew that we had to get tickets.

By the next month,  we were having our own Beer-mosas and filling our plates with his signature French toast batch #(who knows what). From that Sunday on, we were hooked and we rarely missed a brunch.

Over the years, we’ve become friends with John,  followed him to events and meals at other breweries, and picked up one of the most valuable, unique recipes in my arsenal…Beer Syrup!

The concept is pretty simple. Take your favorite beer, ale, stout, cider, or even wine and make a syrup that can be drizzled over everything from pancakes to bread pudding to cupcakes…and we’ve done all of those and more!

20151227_182937Here are the basics…

1 part beer, cider, wine, etc.

2 parts sugar

1 TBSP butter

Bring all ingredients to a boil. Reduce heat to medium, and simmer for 15 minutes. Remove from heat, cool, and drizzle over anything/everything.  Yes, you can make it a day ahead and refrigerate it. It will work just fine!


*Porter syrup drizzled over icing on a chocolate cupcake (Did this for WFC 2015)

*Hard cider syrup over pancakes & french toast

*Cabernet syrup mixed with chocolate syrup and drizzled over cake & fruit

*Reisling syrup mixed with mango puree and drizzled over vanilla cake and fruit

*Imperial Stout syrup drizzled over bread pudding


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