In one of our courses this semester, my classmates and I had to develop cocktails as an assignment. These cocktails only had one requirement — they needed to incorporate beer into the recipe somehow. During the presentations I was extremely impressed with all the drinks that they had developed and wanted to share a couple of my favourites with the rest of the world.
Also, with the holiday season bringing families together, this could be a good way to ease non-beer drinkers into craft beer. All of these cocktails require very little in terms of equipment, though you may need to go out and add a few spirits to the liquor collection.
This cocktail combines the saline and citrusy aspects of both a margarita and Gose. It’s exceptionally refreshing and the carbonation from the Gose helps brighten up the base cocktail even more.
- Old Fashioned Glass
- 1 oz Tequila
- 0.5 oz Triple Sec
- 1.5 oz Freshly Squeezed Lime Juice
- 1.5 oz Simple Syrup
- Lime Wedge or Wheel
- Coarse Salt
- Take lime wheel or wedge and use it to wet the edge of a rocks glass.
- Rim the glass with coarse salt
- Place 3 or 4 medium sized ice cubes into rocks glass
- Place the Tequila, Triple Sec, Lime Juice, Simple Syrup and Ice in a Martini Shaker
- Shake Vigorously for about 30 seconds
- Strain into glass
- Gently pour 3 to 4 oz Gose on top of the ice to float it above the rest of the drink
- Good commercial examples include plain Uber Weisse from Nickelbrook or Westbrook Gose
- Place lime wedge or wheel on rim and serve
This cocktail is a mashup of the Caesar (Bloody Mary w/Clam Juice) and the Michelada. Like the Caesar, it will make a great brunch cocktail to help you get over that hangover from the night before. It’s a nice and smoky beverage that you could use to introduce the Caesar lover. It gets its smoke from a combination of German Rauchbier and a chipotle infused vodka.
Chipotle infused Vodka:
- 500mL of a neutral Vodka
- 2 dried chipotles, shredded to increase surface area
- Boston Glass or Standard Pint Glass
- 4 or 5 medium sized ice cubes
- Lime Wedge
- Chilli Spice and Coarse Salt Mixture
- 1/8 oz Grace Hot Pepper Sauce (any Scotch Bonnet based sauce should do)
- 1/2 oz Chipotle infused Vodka
- 5 oz Mott’s Clamato
- Aecht Schenklera Rauchbier Marzen or Weizen
- A malt forward smoked craft beer should work as well
- (Optional) Spicy Bean for garnish
- Take the lime wedge and moisten one-half of the glass’ rim
- Rim the glass with the chilli spice and salt mixture
- Squeeze the lime into glass
- Add the Chipotle Vodka and Hot Pepper Sauce to the glass
- Add the 4 or 5 ice cubes
- Pour in the 5 oz Clamato
- Using a spoon, stir the mixture to chill it
- Gently filly the rest of the glass with the Rauchbier. You should get some slight stratification
This cocktail combines a Dry Irish Stout and Dry Cider to create a very pleasant and beautiful beer float. It’s inspired by the Black Velvet, though with a few extra spirits added to change up flavour a bit. This uses some fairly sweet components, so it’s best to use drier ciders, otherwise it may be too sweet to enjoy.
- Standard Pint Glass
- 2 Small saucers
- Spoon for floating
- 1/2 can Mill St. Cobblestone Stout
- You can substitute this with any Nitro Stout
- 1/2 can Forbidden Artisinal Cider
- Any dry cider will do
- 1 oz Jacoulot Crème de Cerise-Gingembre Liqueur
- Grated semi-sweet chocolate
- Place the grated semi-sweet chocolate onto a small saucer
- Pour some grenadine into the other saucer
- Gently moisten the rim of the pint glass with the grenadine
- Rim the glass with the grated chocolate
- Add the 1 oz of Cherry-Ginger Liqueur
- Pour in half the can of cider
- Using the spoon, gently pour the stout over top the cider
- Garnish with a couple sprinkles of grated chocolate
These were just a couple of the simpler cocktails that were presented and I hope you’ll get a chance to give them a try over the holiday season.
Are there any other cocktails you’ve developed or know of that use beer as a component?