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Entries tagged with 'beer cocktails'

The Wayland's Bermuda Black

Serious Eats Maggie Hoffman 2 comments

If you drink a Dark 'n Stormy and think, "I'd like to turn this up a notch," this is the cocktail for you, courtesy of The Wayland in NYC. Fresh ginger juice adds heat, rum adds richness, and lime juice keeps it bright. More

Drinking in Season: Rhubarb Beer Cocktail

Drinks Kelly Carámbula 2 comments

Somehow, flavored beers like pumpkin ale or raspberry beer seem more appropriate for the transitional seasons. With warm weather coming sooner than any of us anticipated, we've got a head start on rhubarb, as well as an early debut to one of my favorite warm weather activities, outdoor drinking. Sometimes there's no better way to relax than sitting at a table, soaking up the sun with a beer in hand. More

Rhubarb Beer Cocktail

Serious Eats Kelly Carámbula 1 comment

Perhaps it would be more appropriate to call this a beer mixer, because with only two ingredients, it's incredibly simple. More

Cocktail 101: 5 Unique and Tasty Beer Cocktails for Game Day

Drinks Michael Dietsch Post a comment

With the Super Bowl approaching, we at Serious Eats thought it was time to talk beer cocktails. Sure, you can crack open a cold one and sip straight from the bottle or can; that's always easy and it's always delicious. But this is a cocktail column, and sipping 'Gansett from a can may be fun...but it ain't a cocktail. These mixed drinks offer a little more than straight beer can give you. Beer cocktails have gained quite a bit of popularity over the past year or two; beer provides more complex flavor and body than your average mixer without adding a ton of alcohol. More


Serious Eats Michael Dietsch Post a comment

I used a 100-proof rye whiskey in place of bourbon, and I tinkered with the bitters, replacing the Peychaud's with lemon bitters to highlight the citrus notes in the beer. And most importantly, I used a doppelbock wheat beer in place of the Champagne. If you can't find this brew, substitute any good quality bock or wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients. More

Dark Skies Ahead

Serious Eats The Serious Eats Team Post a comment

Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of The Bent Brick in Portland, OR. More

Ninho Pacifico

Serious Eats Christine Chung Post a comment

'Ninho' means nest in Portuguese, and the name's a nod to one of Brian Block's favorite beers, Hitachino White Nest beer. This cocktail also includes a distilled version of the beer. Blood oranges add a lovely color if you can find them. More

The Errol Flip

Serious Eats Carrie Vasios Mullins Post a comment

A coffee stout and whiskey flip from Adrian Biggs of Descarga in Los Angeles. More

Drinking Nationally: Beer Cocktails

Drinks The Serious Eats Team 8 comments

Lately we've noticed a lot of beer-based cocktails on bar menus all around the country. Whether it's a chocolaty imperial stout, a tart Flanders red, or a dash of bitter pale ale, beer adds complex flavor and refreshing effervescence to a mixed drink. Check out the slideshow for our favorites. More


Serious Eats Chris Lehault 2 comments

The Snakebite is a simple cocktail of equal parts lager and hard cider. The result is a refreshing combination of tart apple notes from the cider with malty grain character from the lager. The cocktail is so drinkable that bars sometimes refuse to serve it since it tends to lead to rapid intoxication. More

Time for a Drink: the Michelada

Serious Eats Paul Clarke 26 comments

A simple combination of Mexican beer, lime juice and seasonings, a Michelada is immensely refreshing and easy to prepare individually or in big batches for a group. With as many versions of this drink as there are people drinking them, the Michelada is also quite flexible, making it a great choice for a Memorial Day weekend gathering. More

Time for a Drink: Green Devil

Serious Eats Paul Clarke 4 comments

Developed by Canadian beer expert and author Stephen Beaumont, the Green Devil utilizes one of Belgium's landmark ales, Duvel, and accents its subtle flavor with a dose of gin and a touch of absinthe. Using a full-flavored, aromatic gin such as Martin Miller's Westbourne Strength, and a small amount of good absinthe (Marteau is a good one for this drink, though Lucid, Kubler or several other brands also work well), More

Time for a Drink: Cincinnati Cocktail

Serious Eats Paul Clarke Post a comment

Dating back more than 120 years, to a time when drinking beer as you worked all day was considered somewhat normal, the Cincinnati Cocktail is immensely easy to prepare, but it isn't, in any true sense of the word, a cocktail: first, there's no spirits or even wine in there; and second, what alcohol there is in the glass is diluted by a lot of fizzy water. More

Michelada: Mexican Beer Cocktail

Serious Eats Alaina Browne 6 comments

The michelada is a spicy beer cocktail that first became popular in northern Mexico. The cocktail's name is derived from "mi chela helada," or "my cold, light beer" and as the name suggests, is perfect for sipping on a hot summer day. More

Irish Ice Cream Soda

Serious Eats Lucy Baker 6 comments

Inspired by the knock-it-back-fast classic, the Irish Car Bomb, I came up with this beer float, using Guinness stout and Ben & Jerry's Dublin Mudslide. A marriage of alcohol and ice cream—what could be more delicious for St. Patrick's Day? More

Time for a Drink: Black Velvet

Serious Eats Paul Clarke 2 comments

The Black Velvet's name perfectly describes the experience and sensation of drinking one: thick, rich, luxurious, decadent and probably a little bit dangerous. I was apprehensive the first time I came across the recipe, but I was quickly won over: the drink marries the stout's ferrous tang with the dry, fruity crispness of Champagne, and makes itself all the more drinkable by cutting the beer's robust richness with all those manic bubbles. More

A Tipple for More Intimate Holiday Gatherings: Lee Bros. Tannenbaum Tipple

Serious Eats The Gurgling Cod Post a comment

Matt Lee and Ted Lee are Charleston denizens, but Matt developed the prototype of this punch for a black-tie holiday dinner at a Harvard eating club, so make of that what you will. It is possible that lower indigenous levels of gentility call for lower levels of alcohol. More

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