Buzz
There’s something unmistakably summery about crafting a beer cocktail. Combining fizzy beer with a stronger spirit creates a bigger drink to sip on for longer, and a little extra booze will have you feeling buzzed without the bloat.
While a simple shandy is always great, each of the beertails below offers something a bit more special, ranging from affordable and easy to intricate and (slightly) refined.
Pineapple Pisco Pale
Pisco, the delicious Peruvian white brandy, has a way of evoking “summer” for me. When mixed with tropical pineapple juice and the grassy, slightly bitter notes of an India Pale Ale, you create a flavor combination that dances across your palate, with each component balancing the others perfectly, making you crave another sip.
Ingredients:
1 1/2 ounces Pisco
1 ounce pineapple juice
2 ounces IPA of your choice
A strip of lemon zest
In a shaker filled with ice, combine pisco and pineapple juice. Shake well, then strain into a lowball glass. Add your beer and stir gently to combine. Garnish with a strip of lemon zest, expressing its oils over the drink before placing it in the glass.
A Bolder Shandy
Shandies are traditionally made with lemonade, but why should it have all the fun? This version adds a spicy kick with ginger beer, while maintaining a nice level of fizz, which is essential for the perfect drink.
Ingredients:
Juice from one lime (approximately one ounce)
4 ounces of well-chilled, high-quality ginger beer
4 ounces of very cold, less-than-stellar beer
1 lime wheel
A pinch of salt
Fill a pint glass with ice and let it chill for a few minutes. Discard the ice, then add lime juice, ginger beer, and your chosen beer to the glass. Stir gently with a long spoon. Lightly sprinkle salt on the lime wheel and float it on top of your bubbly creation. (If you prefer a stronger ABV, you can always add a shot of vodka or gin.)
The Sour Dog
If you're familiar with 3-Ingredient Happy Hour, you know my fondness for Campari. While Campari and beer might not seem like a perfect pair, treating it like an Italian Greyhound can yield some unexpectedly delicious results—especially if you opt for a fruity sour beer.
Ingredients:
1 1/2 ounces gin
1 ounce Campari
3 ounces freshly squeezed ruby red grapefruit juice
Fruity sour beer to top it off
Fill a pint glass with ice and let it chill. Combine gin, Campari, and grapefruit juice in a shaker filled with ice. Shake vigorously for about 15 seconds. Strain into the chilled pint glass, top with sour beer, and garnish with a twist of grapefruit peel.
