We’re big fans of seasonal cocktails and good beer, but what happens if you combine the two? The answer: seasonal beer cocktails. While it now seems obvious to make sudsy drinks for different weather conditions, it’s a fairly new trend. And we’re not talking about fixing a Guinness-based Black Velvet for St. Patrick’s Day or a spicy Michelada on Cinco de Mayo.
Last fall, Aisha Sharpe, Liquor.com advisor and co-founder of drinks consultancy Contemporary Cocktails, created the autumnal Beggar’s Banquet—Maker’s Mark Bourbon, Old Speckled Hen Beer and maple syrup—for The Breslin in Manhattan’s trendy Ace Hotel. (While the drink, pictured above, is now off The Breslin’s menu, Sharpe will make it on request.) Just a few blocks away at Rye House, Jim Kearns and Lynnette Marrero have been featuring a beer drink each season, like their quaffable spring cocktail that’s made with lager beer, Bols Genever, applejack and homemade ginger syrup. If you’re in DC stop by PS 7 for Gina Chersevani’s summery Boiler Room, which combines bourbon, chilled marigold tea and wheat beer.
We can’t wait for the seasons to change to see what they’ll create next.
Contributed by: Aisha Sharpe
- 2 dashes Angostura Bitters
- .25 oz Fresh lemon juice
- .75 oz Maple syrup
- 2 oz Maker’s Mark Bourbon
- Old Speckled Hen Beer
- Garnish: Half an orange wheel
- Glass: Highball
Add all the ingredients, except the beer, to a shaker and fill with ice. Shake and strain into a highball glass filled with fresh ice. Top with beer and garnish with half an orange wheel.
Rye House Spring Beer Cocktail
Contributed by: Jim Kearns and Lynnette Marrero
- .75 oz Fresh lime juice
- .75 oz Ginger syrup*
- .5 oz Clear Creek Loganberry Liqueur
- .75 oz Bols Genever
- .75 oz Laird’s Applejack
- Lager beer (Blue Point)
- Garnish: Lime wedge
- Glass: Highball
Shake all the ingredients, except the beer, with ice. Strain into a highball glass filled with two ice cubes. Top with beer and garnish with a lime wedge.
Add 2 cups of finely chopped or puréed fresh ginger root to 1.5 cups of water. Boil for 5 minutes. Turn off the heat, cover and let stand for 2 hours. Strain the mixture into a bowl and add 1 cup of superfine sugar. Stir and keep the syrup refrigerated.
The Boiler Room
Contributed by: Gina Chersevani
- .5 oz Domaine de Canton
- 1 oz Bulleit Bourbon
- 1.5 oz Chilled marigold tea
- 1 oz Fresh lemon juice
- .5 oz Honey syrup (one part water, one part honey)
- 3 oz Belgian-style wheat beer (Allagash White)
- Garnish: Long lemon twist
- Glass: Pint glass
Fill a pint glass with ice and add the rest of the ingredients. Stir well and garnish with a long lemon twist.