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.
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Perhaps it would be more appropriate to call this a beer mixer, because with only two ingredients, it's incredibly simple.
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.
Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of The Bent Brick in Portland, OR.
'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.
A coffee stout and whiskey flip from Adrian Biggs of Descarga in Los Angeles.
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.
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.
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),
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.
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.
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?
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.
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.