Yoon discovered his tawny Port-and-Russian imperial stout “espresso” during a harried moment in the kitchen when he impulsively dumped a shot of the Port into a glass of stout he was sipping between tasks. He found that the port curbs the bitterness of the stout “just enough to make the coffee element in the beer pop out. It doesn’t work with any stout. It has to be a big, intense Russian imperial stout.”
Pour the Port into a 10- to 12-ounce white wine glass or snifter.
Add the stout. If using bottled beer, pour it into the glass at least 4 inches away from the lip to form a creamy head, thus simulating the crema of an espresso.
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