The bittersweet spice of chicory combines with the kick of chili, a ginger- and vanilla-infused bourbon, and an Imperial Stout by COAST Brewing Co. to create a flip with a warming spice and substantial body.
This beer cocktail combines rye whiskey and the herbal flavors of basil syrup and Chartreuse with the velvety, chocolate, and coffee notes of Gutshot Dry Irish Stout from Henderson, Nev.’s Bad Beat Brewing.
This tiki-style beertail combines a fresh cantaloupe cordial with nutty orgeat and an Italian amaro to offer a pleasantly bitter base of saffron, violet and anise, complementing the presence of grapefruit juice and a hoppy IPA.
The idea for the 67 Old Fashioned came while having a beer and a shot after work. A sip of the cocktail is very whiskey forward, but when you exhale you taste the Mosaic hops and the gentle IPA bite from the demerara syrup made with Dallas-based Community Beer Company’s IPA.
In this cocktail, tart blood orange pairs well with the German-style Pilsner from Crux Fermentation Project. Meanwhile, sumac, a lemony and earthy spice, provides a great flavor bridge between the smoke of the mezcal and the tartness of the blood orange.
Poured from a nitro tap, the caramel aroma and bready malts of The Search ESB from Chicago’s Aquanaut Brewing pair well with bourbon, the orange zest and toasted wood notes of Curaçao, and the spice of ginger liqueur in this frothy take on a whiskey sour.
Two Oceans is a tiki-inspired beer punch named after a spectacular mountain north of Jackson in Togwotee Pass. In this recipe, the spices from a house-made falernum blend with the gin’s juniper and the Pale Ale’s hops to create a very bright and complex punch.
This simple cocktail enhances the unique characteristics of Tahoe Mountain Brewing Company’s Smoked Mai Bock, a bourbon barrel-aged pale lager made with beechwood-smoked barley malt. Think of it as brunch in a glass.