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.
Cointreau, an orange liqueur, plus orange and lemon juice give a citrusy, tropical flavor, while spiced rum adds a warming kick to this beer cocktail topped with an American Pale Ale.
The crisp hoppiness and super dank fruit notes of Voodoo Brewing Company’s Good Vibes IPA combines with Bluecoat Gin and Bonal, a French aperitif wine, in this beer cocktail.
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.
Tarragon is a perfect botanical for gin drinks, and tarragon syrup adds a sweet kick to gin and sodas. This beer cocktail combines that fresh, summer flavor with the refreshingly tart Rhinegeist Gose.
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.
A play on the traditional orange juice and scotch-based Blood & Sand cocktail, the Beer & Sand combines a Baltic Porter with a base of smoked whiskey and gingerbread spirit.
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.
This beer cocktail is Bardenay Restaurant and Distillery’s homage to the boozy Goaßmaß (goat stein), a Bavarian cousin of the shandy that mixes wheat beer, cola and cherry liqueur.
This gin-based cocktail is all earth on the nose, the mouth is grassy, floral and spicy, and the finish is dry. It really encapsulates what Utah’s herbs are about.
The German-style Berliner Weisse in this cocktail contrasts with two classic Italian ingredients: Amaro, a bittersweet digestif made with roots and herbs, and Limoncello, a lemon liqueur from Capri.
Its location near the equator, the amount of sun, and the length of its seasons make Brazil rich in fruits, vegetables, herbs and spices. Brazilian ingredients are fairly easy to acquire and these dishes pair wonderfully with many types of beer.
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.
Indian dishes exude exotic aromas and complex savory elements that can range from sour, bitter and astringent, to chili heat, to sweet, sometimes all within one single bite. Discover some of them with recipes for a mixed vegetable curry and an Indian rice pilaf.
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.
A healthy dose of roasty Oatmeal Stout proved to be the perfect visual and flavorful companion to a Dark & Stormy, adding a nutty, rich complexity to a refreshing patio classic.
