Beer or cocktail? Actually—why not both? The beer cocktail (a cocktail with a brew base) has been on the up and up nationwide; you've no doubt encountered one on a recent night out. But if you, like many, have wrinkled your nose at the idea, we're here to convince you otherwise.
Below, courtesy of Anne Becerra, the beer expert behind NYC's Treadwell Park, are four beer cocktail recipes so good they'll immediately recruit you to the booze + brew team.
Ingredients:
- Cucumber
- 1/2 oz simple syrup
- 1/2 oz fresh-squeezed lime
- 1 oz elderflower liqueur
- 1 and 1/2 oz gin
- 1 bottle or can of a German pilsner (Becerra's pick: Krombacher Pils)
- Spring of rosemary
Directions:
Muddle some cucumber with 1/2 oz simple syrup. Add your lime, elderflower liqueur, and gin—shake and strain over ice. Top with your pilsner, and garnish with a sprig of rosemary.
Ingredients:
- 1/2 oz simple syrup
- 1 oz grapefruit vodka
- 1 bottle or can IPA (Becerra's pick: Revolution Anti-Hero IPA)
- Ice
- Orange slice
Directions:
Muddle a slice of orange with 1/2 oz of simple syrup. Add the grapefruit vodka and ice, shake, and strain into a wine glass. Top with your IPA and garnish with an orange peel.
Ingredients:
- 3 oz vodka
- 1 oz white peach puree
- 1/2 oz Chambord
- 1 bottle or can of Belgian Witbier (Becerra's pick: St. Bernardus Wit)
- Raspberries, for garnish
Directions:
Shake all ingredients—besides the Belgian Witbier and raspberries—vigorously and strain into a martini glass. Top with a highly carbonated spicy Belgian Witbier. Garnish with raspberries.
Ingredients:
- Cherries
- Orange slices
- 2 - 3 dashes of simple syrup
- 1 oz dark, well-aged rum
- 1 bottle or can of barleywine beer (Becerra's pick: Central Waters BBA Barleywine)
- Bitters
- Ice
Directions:
Muddle a cherry, slice of orange, and a few dashes of simple syrup in a rocks glass. Fill with ice and add 1 oz dark, well-aged rum. Top with Bourbon barrel-aged barley wine, add a dash of bitters, and do a quick stir.
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