8 New Recipes To Stir Up A Beer Cocktail Menu This Summer

Eastciders Greyhound

Created by Taffy Rhyne at Fresa’s Chicken Al Carbone in Austin, Texas

Ingredients:

3 oz Austin Eastciders Ruby Red Grapefruit Cider

1.5 oz Deep Eddy Vodka

0.5 oz lime juice

0.5 oz simple syrup

5 oz Scrappy’s Grapefruit Bitters

Slice of grapefruit

Method: Fill glass with crushed ice. Add vodka, lime juice, simple syrup and grapefruit bitters to glass. Top with Austin Eastciders Ruby Red Grapefruit Cider. Stir. Garnish with grapefruit slice.

Avión Michelada

Ingredients:

1 oz Avión Silver

1oz Fresh Lime Juice

5-6 dashes of Mexican Hot Sauce (like Cholula)

¼ Agave Nectar

Method: Combine ingredients in a mixing glass, shake all ingredients and strain into a beer glass with half salt rim and ice. Top with Mexican Lager beer and stir. Serve with the remainder of the beer on the side

Waiting for Chinola

Courtesy of Russell Davis at Academia in Austin, TX

Ingredients:

1.5 oz Santa Teresa Claro Rum

.75 oz Liber & Co. Passionfruit Syrup

.75 oz Lemon Juice

1 Barspoon  Becherovka

1 oz Lazy Day Lager

Dash Monin Pomegranate Syrup

Pomegranate Seeds

Method: Combine Rum, Passion Fruit Syrup, Lemon Juice, and Becherovka into a shaker with ice and lightly shake. Strain into a collins or pilsner glass and then add cubed ice. Next, top with Lazy Day Lager and a small scoop of crushed ice. Dash Pomegranate syrup over the top of the ice and top with Pomegranate Seeds.

Rock & Rye Shandy

Ingredients:

2 oz. Slow & Low

.75 oz. Lemon Juice

.25 oz. Simple Syrup

4 dashes Orange Bitters

Method: Shake with ice and strain into a rocks glass over fresh ice. Top with white ale Garnish with expressed orange peel.

Blushing Yakima

Ingredients:

2 oz Novo Fogo Chameleon Cachaça

1.5 oz brown ale

1 oz lime juice

0.5 oz Amaretto

0.5 oz simple syrup

3 cherries, muddled

Method: Shake all ingredients, except for beer with ice. Pour over fresh ice and top with beer. Garnish freely.

Cascadian Caipbeerinha

Ingredients:

2 oz Novo Fogo Silver Cachaça

½ of a lime

½ of a lemon

0.5 oz agave nectar

Fill to top with your favorite NW IPA

Method: Remove white pith from lime and lemon and discard it. Cut the remaining lime and lemon halves into slices; toss them into the glass. Muddle them to extract their juice. Add the agave nectar, then will the glass with ice. Add the cachaça and pour everything into the shaker. Shake it hard; pour everything (including ice) back into the same glass and top with IPA.

Argentinian Buck

Created by Jane Elkin, Dream Baby, 162-164 Avenue B New York, NY)

Ingredients:

In tall glass over ice pour

1.5 oz Fernet-Branca

Splash of lime juice

Top with ginger beer

Garnish with Lime Wedge

Inspiration: For the refined palate that seeks something a little laid back – a pleasantly bitter and minty liqueur mixes gracefully here with the spicy, earthy kick of carefully brewed ginger beer. An instant classic!

I’m Into Ginger

Ingredients:

1 ½ Crystal Head Vodka

½ oz. premium orange liqueur

2 oz. cranberry juice

2 oz. ginger beer

Method: Add Crystal Head, premium orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir Gently.

Bonfort's
Bonfort's

Bonfort’s Wine and Spirits Journal is the original business-to-business publication for the alcohol industry. Founded in 1871 and closed with Prohibition in 1920, Bonfort’s is reborn in 2018 as a modern digital media platform that creates and distributes premium digital content daily to the inboxes of the top beer, wine and spirits buyers nationally. Each day we publish the newest product releases, tell brand stories and engage with the entire 3-tier industry through our multidimensional digital media network for fast, immediate and impactful messaging that get’s noticed.

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