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.
Inspired by the favorite beverage of Star Trek’s Capt. Jean-Luc Picard, this beer cocktail combines bourbon, St-Germain, lemon-lime juice, orange juice, bitters and Earl Grey tea-infused Pineau des Charentes with a Belgian Wit.
Playing off the tart green apple and caramel notes commonly found in sour red ales, The Devil’s Cup includes these flavors, yet still maintains its integrity as a mixed drink. The goal is to use the beer as one would use any other ingredient in a cocktail: with a balanced touch.