These Beer Cocktails Will Keep Your Summer Essence
There is something summertime unique about making a beer cocktail. Pairing a carbonated beer with something harder not only results in a larger drink than usual, a drink you can drink for a while, but a little extra booze to get you flustered before you get bloated.
While there is nothing wrong with a simple shandy, there is something special about each beer ponytail below, and they range from cheap and simple to complex and (a little) sophisticated.
Pineapple Pisco Pale
There is something about pisco (a delicious Peruvian white brandy) that just sings ‘summer’ to me, and when paired with tropical pineapple juice and a herbaceous, slightly bitter Indian pale ale, you have a blend of aromas that dances on your tongue. balance each other and make you come back again and again.
Ingredients:
- 1 1/2 ounce pisco
- 30 g pineapple juice
- 2 ounce IPA of choice
- Lemon peel stripe
Shake the pisco and juice in an ice shaker. Strain into a low bowl, pour in beer and stir gently to mix. Garnish with the lemon zest, removing the oil from the zest before placing it in the glass.
More spicy shandy
Shandy is usually made with lemonade, but there is no reason why this particular drink should be all the pleasure. Ginger beer not only adds spice to the cocktail, but also maintains a high level of carbonation, which is very important.
Ingredients:
- One lime juice (about an ounce)
- 4 ounces very cold good ginger beer
- 4 ounces of very cold shitty beer
- 1 round lime
- A pinch of salt
Fill half a liter with ice and let cool for a few minutes. Pour the ice, add lime juice, ginger beer and regular beer to the glass and stir gently with a long spoon. Sprinkle a bit of salt on a slice of lime and place it on top of your effervescent masterpiece. (If that’s a little underpowered for you in the alcohol section, you can always add a shot of vodka or gin.)
Sour dog
If you are familiar with the Three Ingredients Happy Hour program , you are most likely aware of my love for Campari. Campari and beer may not seem like a happy marriage, but treating the situation like an Italian greyhound produces delicious results, especially if you take a sour fruit beer.
Ingredients:
- 1 1/2 ounce gin
- 1 oz Campari
- 300 grams of fresh ruby and red grapefruit juice
- Fruit sour beer top
Scoop half a liter of ice into a block and let cool. Add gin, campari and grapefruit juice to an ice-filled shaker and shake, shake, shake for about 15 seconds. Pour into a chilled paint glass, top with sour beer and garnish with grapefruit zest.