One of our editors doesn’t care for wine: She’s strictly a beer and spirits gal.
There are many people like her. No wonder beer cocktails are on the rise.
Beer has been mixed for centuries. The Black and Tan is a mix of stout plus lager or pale ale; Shandy is a mix of beer and lemonade; the Boilermaker is beer and a shot of whiskey; the Michelada is beer with lime, salt, picante sauce and sometimes, tomato juice.
Now, Nation’s Restaurant News reports a trend in beer cocktails, mixing beer with absinthe, coffee, port and other mixers.
The photo shows a Muddy Puddle, the signature cocktail of JoeDoe in New York City.
Bourbon, iced espresso and simple syrup are shaken and poured over ice into a pilsner glass rimmed with crushed peanuts. The drink is then topped off with Sierra Nevada stout.
Other recipe ideas:
A beer cocktail with stout, bourbon, iced
espresso and simple syrup, garnished with
peanuts. Photo courtesy Nation’s Restaurant News.
Raspberry-tea-infused blanco tequila, ginger, lime and Modelo Especial lager, from Mayahuel in New York City
Pineapple-infused mezcal, lime, sugar cane and Negra Modelo dark lager in a glass with a spiced salt rim, also at Mayahuel
A Michelada variation with spiced honey stout (stout with port, Madeira and allspice), tomato, lime and spices, from Starbelly in San Francisco
Gin, Earl Grey tea-infused dry vermouth and St. Germain elderflower, topped with porter, at Alchemy in San Diego
Bourbon, absinthe and triple ale with grated cinnamon and nutmeg, also at Alchemy
Call up your inner mixologist to develop your own ideas.