Beer Syrup and the Marshall Manhattan

I first heard about beer and wine syrups years ago on Jeffrey Morgenthaler's and Jamie Boudreau's blogs, and have enjoyed them in many cocktails since then. 

You know what might be good? Fino sherry and dry vermouth syrups- has anyone tried them? Perhaps that will be a project for another day.

Anyway, I made a cocktail using a wintery mulled beer syrup from Nick's Cove Restaurant, Oyster Bar & Cottages on Tomales Bay near San Francisco. Their Manhattan is simply bourbon, oatmeal stout syrup, and Angostura bitters. 

Get the recipe at FineCooking.com. 

Photo by Kellie Delario courtesy of Nick's Cove