You came, you sipped, you wanted more. Here are the recipes for the beer cocktails that Red Square prepared at tonight’s Booze ‘n’ Brews: Meet the Beer Cocktail. Enjoy!
Black Velvet
6 oz. sparkling wine or Champagne
6 oz. Wolaver’s Oatmeal Stout
Over the back of a cold spoon, fill a slender pint glass halfway with stout, then top off with sparkling wine. Serve.
Michelada
One lime, halved
Coarse salt
Ice
1-2 oz. tequila (preferably blanco)
One lime, halved
Dash of hot sauce
Dash of Worcestershire sauce
1 bottle of Otter Creek Spring Bock
Juice the rim of a glass with a cut lime, then roll the rim in salt. Fill the glass with ice and squeeze the juice of the lime over the top. Add the tequila and a few drops of both the hot and Worcestershire sauces, then top the glass off with Spring Bock. Serve.
Spring Shandy
Splash of St. Germain
6 oz. Otter Creek Spring Bock
6 oz. sparking lemonade (or ginger beer)
Spring of mint
Pour a splash of St. Germain into a pint glass. Fill it halfway with Otter Creek Spring Bock, and the rest of the way with lemonade. Garnish with a mint sprig, and serve.
Beer-Ini (a twist on the Bellini)
1 oz. peach-orange simple syrup (or regular simple syrup will do)
1 tbsp. pureed peaches
2.5 ozs. Wolaver’s Wildflower Wheat
Fresh raspberries
Spoon peaches into a champagne flute, add simple syrup, and stir. Top with Wolaver’s Wildflower Wheat, and then float a fresh raspberry or two on top and serve.
On the Seventh Day
1 oz. Barr Hill gin
1 oz. Campari
1 lemon
1 oz. ruby-red grapefruit juice
Ice
2 oz. Shed Mountain Ale
Lemon twist (optional)
In a tumbler, blend equal parts gin, Campari and grapefruit juice, and stir. Add the juice of one lemon. Add ice, then top with Shed Mountain Ale. Garnish with lemon twist and serve.
This article appears in May 2-8, 2012.
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