Drink of The Week: Black and Tan

These go down all day long.

You can’t beat a straight Guinness on Saint Patrick’s Day, but I’ve always found the black and tan to only up the enjoyment level.

Most people, it seems, believe that the black and tan is named for color alone, but it was actually named after a group of Churchill’s British Soldiers stationed in Ireland with mismatched uniforms.

That's a whole lot of love right there.

When cozying up to a bar after a great day on the water, there may not be a better way to start off the evening than with a black and tan. I’m especially fond of them in winter when, despite their actual chilled state, they seem to warm the bones.

To make the traditional black and tan chill a couple cans of Guinness Draught for at least a half-hour. Then, half-fill a standard chilled pint glass with Bass Ale. Pour the Guinness over a spoon on top of the Bass, allowing for a good head. What you end up with is a beautiful, rich, creamy beer with the Guinness resting on top of the tan beer. The traditional black and tan tastes awesome and offers the advantages of both beers in the same confinement.

One famous person who liked black and tans, and everything else for that matter, was author James Cozzens. It’s reported that he drank a double

scotch with lunch, two doubles before dinner, and four beers after that. I don’t necessarily condone that hefty amount on a per day average and it ended up getting Cozzens in the end. He ran into serious liver problems at 67 and died seven years later, despite having abstained from alcohol for those seven years.

Hey, don’t let that stop you tonight. Have a blast on Saint Patrick’s Day. Make damn sure you give the keys to someone else or take a taxi, or walk home.
A note: Bass Ale could be replaced with Harp Lager, Pilsner Urquell, or Sam Adams.

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