Beer Cocktails – Recipes

beer cocktailBelow is a start to some beer cocktail recipes, who created them, when and where they were first sold. Please feel free to submit a recipe, preferably with the above information and recipes that have passed the test of being sold in a bar or restaurant rather than lots of home experiments. (for metric measures 1oz is roughly equivalent to 30ml / 3cl)

All juices should be freshly squeezed unless otherwise stated. Brands that may be hard to find are in brackets and reflect the original recipe but depending on where you are in the world you might have to substitute.

All beers are the original used – you may have to experiment as many craft beers can only be found locally or seasonally – a bit of research on tasting notes on a beer review site will help find a substitution!

A couple of tips! Most cocktails are shaken or stirred before the beer is added, as beer is carbonated and will fizz up and spill if shaken, and loose too much carbonation if stirred too vigorously.  Double straining means using a fine strainer or sieve, this is usually for cocktails with egg white, or those that are shaken and need to strain out ice chips.

 

Perfect Stormy

2 oz Appeltons v/x amber rum

1 oz egg white

1 oz fresh lime juice

3/4 oz ginger simple syrup

3 dashes Scrappy’s lime bitters

4 oz Phillips Ginger Beer

Dry shake all ingredients except the beer (which is an alcoholic brewed ginger beer). Add ice and shake and double strain (hawthorn and then fine strainer/sieve) into a collins glass and top up with beer (approx 4 oz)

Created by: Shea Hogan at Bitter Tasting Room, Vancouver 2012

 

Beer Cassis

1 oz Dubonnet Rouge

1/4 oz Cassis (Theuriet)

6 oz Brooklyn Brewery Local 1 strong golden ale

Garnish: Lemon twist

Stir first two ingredients and strain into a chilled wine glass. Top with the beer and garnish.

Created by: Jim Meehan at PDT, New York 2008

 

 Beer and a Smoke

1 oz Silver Mezcal (Sombra)

3/4 oz lime juice

1 dash The Bitter Truth Celery Bitters

4 dashes Cholula hot sauce

6 oz Victory Pilsner

Garnish: Grated orange and lime zest

Stir all ingredients except beer with ice and strain into a collins glass rimmed with kosher salt, celery salt and ground black pepper. Top with beer and garnish with grated orange and lime zest.

Created by: Jim Meehan at PDT, New York 2009

 

The Dark Russian

1 oz Vodka (Stolichnaya)

1/2 oz Kahlua

3 dashes Peychauds Bitters

1 dash Fee Bros. Aztec Chocolate Bitters

4 oz R and B Stumpy Coffee Porter

Garnish: 2 Griottines cherries on a bamboo cocktail stick

Shake all ingredients except beer with ice and double strain into a white wine glass and lie the cherries on the bamboo stick across the top of the glass

Created by: Jonny Tyson at Bitter Tasting Room, Vancouver 2013

 

No. 38 Special

1 oz Partida Reposado Tequila
1/2 oz Amaro Averna
1/2 oz lemon juice
1/2 oz grapefruit juice
1/4 oz Valentina Hot Sauce

5 oz. Ommegang Witte Beer

Build in a Kosher salt and spice-rimmed Pilsner glass filled with ice.

Created by: Jeff Bell at PDT, New York

 

Stout & Stormy

¾ oz. lime juice
1 oz ginger syrup (sugar syrup infused with grated ginger)
Keegan Mother’s Milk Stout

Garnish: Lime wedge

Shake lime juice and ginger syrup together and strain into a pint glass with ice. Slowly pour a float of Mother’s Milk Stout on top to create three layers (lime and ginger, beer and foam). Garnish with a lime wedge.

Created by: Goat Town, New York

 

Radler

3/4 oz. pineapple-infused aquavit (see below)
3/4 oz. lime juice
1/2 oz. ginger syrup (see below)

6 oz. Blanche de Bruxelles, or other Belgian witbier, chilled

Garnish: Lime wedge

Pour beer over 1–2 large ice cubes into a pilsner glass. In cocktail shaker combine remaining ingredients and shake with ice cubes. Slowly strain into the glass and gently stir to combine. Garnish with a lime wedge.

 

For the pineapple-infused aquavit:
Peel and core 1/2 of a ripe pineapple and cut into 2-inch chunks. Combine pineapple and 1 750-ml bottle of aquavit in a large glass jar and cover. Infuse for 4 days, shaking once daily. Strain through a chinois strainer and press on the fruit to extract juices. Funnel the infused aquavit through two layers of cheesecloth into a clean glass bottle. Will keep refrigerated for up to 2 weeks.

For the ginger syrup:
Run a 4-inch piece of fresh ginger root through a juice extractor, or chop into slices and push through a clean garlic press. Measure volume of juice and pour into a blender. For every 1 oz. of ginger juice add 1/4 cup of superfine sugar. Blend until sugar has completely dissolved. Pour into a clean glass bottle and keep refrigerated for up to 2 weeks.

Created by: Katie Stipe at Vandaag, New York

 

St Ambrosia

1 1/2 oz Wild Turkey 81 Bourbon whiskey

1/3 oz  Raspberry liqueur (Okanagan Spirits)

1 barspoon (1/8 oz) 2:1 simple syrup

4 oz St Ambroise Pumkin ale

10 dashes Fee orange / chocolate bitters (mix a ratio of 4 orange : 3 Aztec chocolate bitters and re bottle)

Garnish: bay leaf clipped on to the lip of the glass with micro clothes peg

Shake all ingredients except beer, double strain into a white wine glass, top with beer and garnish

Created by: Shea Hogan at Bitter Tasting Room, Vancouver 2012

IPA Cocktail

1 oz grapefruit infused Aperol

1/2 oz lemon juice

1/2 oz Orgeat

4-5 oz West Coast IPA

Shake all ingredients except beer with ice and strain into  stemmed 12oz glass filled with fresh ice. Top with IPA. Optional garnish of 1/4 wheel of grapefruit.

To make the grapefruit infused Aperol: peel 2 clean grapefruit (large pieces) and pour Aperol into 1 litre jar (with lid) with the peel and leave for 24 hours, gently shaking or turning a few times. strain back into Aperol bottle.

Created by Craft & Commerce, San Diego

 

 

The Vancouver Vice

1 oz (30 ml) Hendricks Gin (or your gin of choice, but Hendricks is best for the “Vice”)

1/2 oz (15ml) Pimms N0.1

1 1/4 oz (37ml) 2:1 Strawberry honey syrup

1/2 oz (15ml) Lemon juice

1/4 oz (7ml) Lime juice

1 bar spoon (5 ml) Bittermens Hopped Grapefruit Bitters

3-4 oz (90-120ml) Maisel’s Weisse wheat beer (or your favourite German Hefeweisse beer)

Garnish: Wheel of Lime or Lemon

 

Combine all the ingredients (except beer) in a shaker with ice. Shake and strain into a stemmed 12oz (360 ml) glass half filled with ice. Top up with gently with beer. (If you pour it straight in too fast, it will foam over) . Now gently mix with a barspoon (or ‘pull through’ from the bottom to top) to combine the beer and garnish.

I know some of you are looking at strawberry honey syrup and wondering where to buy it, but it is home made and very quick and easy to make. It’s totally worth it as the fresh fruit flavour gives it a real kick.

Strawberry Honey Syrup (2:1)

1 cup (250 ml) of clear runny honey

1/2 cup (125 ml) of water

1 lb / 500 g Strawberries

Gently warm the water and honey until they combine into a syrup (this is a 2:1 honey syrup) – don’t let it boil though! If you have a juicer, cut the green stems from strawberries and juice all the strawberries and add to the honey syrup. Stir on a low heat until it has combined. (Any raw fruit in a syrup has to be heated just enough to pasteurise it, just don’t let it boil otherwise you lose that fresh flavour and get a jammy one) . You can optionally strain the syrup through a large sieve or strainer to remove any remaining strawberry bits, but it is not necessary. Allow to cool and chill

No juicer, no problem!

De-stalk the strawberries and slice and chop them. Add to the honey syrup over a very low heat (don’t allow to boil) and stir and allow the juices to seep into the syrup. Strain, allow to cool and chill.

Created by: Jonny Tyson at Bitter Tasting Room, Vancouver 2013

 

Please email me here with any submissions including the details on creation info here.

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