Dark Beer Syrup

This weekend was dominated by culinary prowess, ethanol indulgence and ludicrous hours of brainless comedies. After all, that's what surviving a "hurricane" is all about, right? My being forced to stay indoors tapped a vein of inspiration to execute no-nonsense, fail-proof meals that were guaranteed to please all palates.

One of these recipes was ice cream with dark beer syrup. I made this once before, years ago, when I really didn't know my way around the kitchen. Knowing a bit more now, with a touch of culinary school behind me, I made a killer ice cream topping.

Reduce any dark beer of your choice over medium-high heat. Once it becomes thick, reduce to medium-low and stir in brown sugar, vanilla extract, cinnamon and salt. Turn the heat off and swirl in a decent knob of butter. Spoon the syrup over high-quality vanilla or coffee ice cream (don't skimp on this part, please. Just don't do it) and enjoy.