#48 Cocktail: Black and Tan

     The term likely originated in England, where consumers have blended different beers since at least the seventeenth century. The name "black and tan" had earlier been used to describe the coats of dogs, such as the black and tan coon-hound. The earliest recorded usage of the term in the drink context is from 1881, according to the Oxford English Dictionary, in the American magazine Puck.The first recorded British use of the term to describe a drink is from 1889.
     The "layering" of Guinness on top of the pale ale or lager is possible because of the lower relative density of the Guinness. The opposite scenario (where the layer on top is heavier than bottom) would produce the fluid mechanics phenomenon known as the Rayleigh-Taylor Instability.
      To prepare a Black and Tan, fill a glass halfway with pale ale then add the stout. The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers. A specially designed black-and-tan spoon is bent in the middle so that it can balance on the edge of the pint-glass for easier pouring. Alternatively, the stout can be poured first so that the drinks are thoroughly mixed together.

8 ounces amber ale

8 ounces stout