A Beer And A Shot Recipes

A BEER AND A SHOT

Steps:

• Pour the beer into a glass, or just open the bottle.
• Pour the whiskey into a shot glass. Drink the whiskey. Then drink the beer. Or alternate sips, if that's your thing.

BEER GELATIN SHOTS

Steps:

• Pour 1/2 cup of the beer in a medium bowl. Sprinkle the gelatin over the beer and let it dissolve, about 1 minute.
• Combine the granulated sugar and remaining 1 1/2 cups beer in a small saucepan. Heat over low heat until the sugar dissolves and the liquid is steaming but not boiling. Pour over the dissolved gelatin and stir to melt the gelatin completely. Strain the mixture into a spouted measuring cup and pour into 16 shot glasses. Refrigerate until set, about 2 hours.
• When ready to serve, whip the cream and confectioners' sugar with an electric mixer in a medium bowl to form soft peaks. Whisk in the tequila and lime zest. Dollop the tequila-lime whipped cream on top of the beer shots to resemble the foam head on a beer. Garnish the sides of the glasses with lime wedges.

DOCTOR PEPPER SHOT

Steps:

• Fill mug with beer. Fill shot glass 3/4 full with Amaretto. Top with rum. Place shot glass and contents into beer. Enjoy.

BEER MARGARITAS

Steps:

• Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

BEER JELLO SHOTS

Steps:

• Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and add the malt liquor. The cold water called for by the recipe on the box is replaced by the malt liquor.
• Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from.

SHOT-AND-A-BEER PORK STEW OR TACOS

Steps:

• Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
• Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
• Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
• Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.