With craft beer all the rage now, it’s time you discovered beertails, effervescent microbrews mixed with finer spirits.
With craft beer all the rage now, it's time you discovered beertails, effervescent microbrews mixed with finer spirits. Mixologists swear these four thirst-quenchers will have you bellying up to the bar.
1. RUB & RYE
This beertail's dynamic flavors hit the spot - even when it's too cold outside to barbecue - by blending summer's mesquite and fruity flavors with winter's warming mix of whiskey and maple syrup."
- Francesco Lafranconi, executive director of mixology and spirits education for Southern Wine & Spirits of Nevada in Las Vegas
1-1/2 ounces rye whiskey
3/4 ounce maple syrup
3/4 ounce lemon juice
1 ounce egg whites
5 ounces peach lambic beer
mesquite salt or dry rub
Vigorously shake the whiskey, syrup, lemon juice, and egg whites. Strain into a double old-fashioned glass half full of ice. Top with the beer and a pinch of the mesquite salt or dry rub. Finish with five drops of bitters.
2. SMOKIN' HOPS
"Smoky and bitter with a hint of heat and slight tartness, this cocktail is both warming and refreshing."
- Ashley Routson, founder of beermixology.com and mixologist at Bison Brewing in Berkeley, Calif.
1 ounce Joven or blanco mezcal
1/2 ounce lemon juice
1/2 ounce agave nectar
2 dashes Tapatío or other hot sauce
4-1/2 ounces American IPA
Shake all ingredients except for the beer and lemon peel with ice. Strain into a pint glass filled with ice, top with the beer, and garnish with lemon peel.
3. DARK & STOUTLY
"Based on the Dark and Stormy cocktail, which is amazingly complex, rich, and delicious, this drink takes it to another level. It's great with bold-flavored foods."
- Adam Seger, Chicago-based consulting mixologist, advanced sommelier, certified culinary professional, and creator of Hum, a botanical liqueur
1-1/2 ounces 15-year rum
1/2 ounce fresh lime juice
1-1/2 ounces ginger habanero syrup (recipe follows)
5 ounces chilled stout beer
Stir all ingredients except beer and lime wedge with ice. Strain into a goblet half full of ice. Top with beer and garnish with a lime wedge.
Ginger Habanero Syrup
1 quart turbinado or raw sugar
1 fresh habanero pepper, seeded and chopped
1 pound fresh ginger, sliced with skin on
3 cups water
Combine all ingredients and simmer on a stove for about 3 minutes to dissolve sugar. Cool, strain, and refrigerate up to three weeks.
4. BEE'S NEST
"A twist on the classic Bee's Knees cocktail by Frank Meier of the Ritz Bar in Paris. The white ale complements the acidity of the lemon juice and dense sweetness of the honey syrup. The drink is refreshing, clean, and not too boozy."
- Timothy Faulkner, H&F Bottle Shop archivist and former bartender at Atlanta's Restaurant Eugene and Sauced
1 ounce London Dry gin
3/4 ounce lemon juice
3/4 ounce honey syrup (recipe follows)
4 ounces white ale
Shake all ingredients except the beer and strain into an ice-filled Collins glass. Top with white ale.
2 parts honey
1 part hot water
Mix ingredients until dissolved.