DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, James Fransioli offers a boozy dessert.

Working with a friend a few years ago we first created this recipe as a fall/winter seasonal cocktail with the emphasis on using stout beer (something we both fancied) as a primary component. As I've refined it through the years, I've continually made changes and have added additional components to add depth and complexity.

As its namesake suggests, Southern Tier Crème Brûlée Imperial Stout was a perfect choice when creating this boozy dessert cocktail.

Vermont is #1 producer of maple syrup in the United States; and has four different classifications that represent different profiles and potencies of the syrup. For this recipe, I utilized the lighter golden version. While typically using boiling water to liquefy it, I instead I use a homemade chai that adds a great spice and depth to the cocktail while not overwhelming the primary flavors.

Whistle Pig 10 year Rye Whiskey while also being from Vermont (and one of my preferred ryes) works seamlessly as a base spirit, lending its notes of spices, caramel, vanilla, and a great oak finish.

With a simple yet elegant presentation, I love this cocktail for its ability to maintain depth from its secondary notes, while not overwhelming the primary flavors that make it a decadent cocktail to enjoy after a meal or as an anytime sweet indulgence.

Boxer's Tot

• 1.5oz Whistle Pig Rye Whiskey
• 3oz Southern Tier Crème Brûlée Imperial Stout (Stirred down to remove carbonation)
• .75oz Maple/chai liquefied syrup (Liquefied 1:1)
• 1 Egg White
• 1 dash Fee Brothers Black Walnut bitters

Preparation: Stir down stout to remove carbonation. Add all components to a small shaker tin. Dry shake well then add a small scoop of ice and shake again to chill (do not over-shake or it will water down the cocktail). Strain into a snifter glass and garnish with grated nutmeg.