The Stout Diplomat 

The Stout Diplomat

The Stout Diplomat packs a little rum for some punch and was created by Yanni Kehagiaras of San Francisco’s Nopa restaurant as a dessert beertail.

Photo by Michal Zacharzewski



  • 2 tablespoons (1 ounce) mild dark rum, such as Diplomatico, chilled
  • 1 tablespoon (1/2 ounce) Pedro Ximenez sherry, chilled
  • 12 tablespoons (6 ounces) chocolate or regular stout, chilled


  1. In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately.
  2. NOTE: all ingredients should be pre-chilled

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