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Recipes

Putting Hops in Your Step

October 11, 2010 By: Alissa Ponchione Night Club and Bar Magazine


October is an important month for your establishment, especially if you’re looking to satisfy beer drinkers thirsting for a couple cold ones while watching all those football games, or hop-heads eager to sample Oktoberfest and other fall brews that are likely on tap. However, don’t just cater to those beer drinkers who know their hops from their malts. Instead, turn any brew into a classic cocktail creation by adding sweet and savory flavors to the mix. Give these beer cocktails a try — we threw in hard cider and ginger beer concoctions just for fun — and cater to everyone at your establishment.

Yakuza beer cocktailYakuza
On the menu at Upstairs at The Kimberly Hotel in New York City.

2 pinches Chinese ground ginger
1 ½ ounces red cranberry juice
1 ounce Svedka Cherry Vodka
¼ ounce agave nectar
2-3 ounces of a light beer on top

Shake and strain into a glass half filled with ice. Pour into a Highball glass half filled with ice. Garnish with a lemon wheel or spiral.

 


L’Orange Blue
Courtesy of Combier.

1 bottle Blue Moon
1 shot of Combier Liqueur d’Orange

Pour Combier into a glass of Blue Moon (or other wheat beer) or serve a bottle of Blue Moon with a shot of Combier on the side.


Humming Past the Graveyard
Courtesy of M. Quinn Sweeney of LibationLab.com.

2 ounces Hum Botanical Spirit  
1 ounce Beverage Artistry Yuzu Luxe Sour, thawed  
1 ounce ginger beer  
2 dashes bitters  
sparkling wine

Combine all but last ingredient with ice into a pint glass. Shake and strain into a glass. Top with sparkling wine. Garnish with a hibiscus flower and serve.


A True Michelada
Courtesy of Corralejo Tequila.

12 ounces beer
1 ½ ounces Corralejo Blanco Tequila
juice of 1 lemon
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco
1 pinch black pepper
1 pinch salt

Pour beer into a glass filled with ice and add the juice of one small lemon. Add the tequila. Add a dash of soy, Tabasco and Worcestershire. Add a pinch of salt and pepper.


The Stout Heart
Created by H. Joseph Ehrmann, proprietor at Elixir in San Francisco.

9 ½ ounces Young’s Chocolate Stout
5 ounces Cherry Heering Liqueur
2 dashes Regan’s Orange Bitters

In a 10 to 12-ounce beer glass, add the liqueur and bitters. Draw a stout draft over it until full with .5 to 1-inch head. Gently stir and serve.


Tequila Cazadores Beer-a-rita
Courtesy of Cazadores Reposado Tequila.

1 part Cazadores Reposado
1 part sweet and sour mix or Margarita mix
3 parts light beer
Splash lime juice

In a pitcher, add Cazadores Tequila, cold sweet and sour mix, cold beer and fresh lime juice. Serve in ice-cold mugs with salt around the rim. Makes five to six servings.


Bacardi Limon and BeerBacardi Limón and Beer
Courtesy of Bacardi.

1 part Bacardi Limón rum
8 ounces beer

Pour Bacardi Limón into beer. Garnish with a lemon wedge.

 


McGillin’s Phanatic Pheckin Bomb
On the menu at McGillin’s Olde Ale House, Philadelphia.

¼ shot apple pucker
¾ shot Feckin Irish Whiskey
¾ pint Original Sin Hard Cider

Pour the spirits together in a glass, and drop in the cider.


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