One of the best ways to deal with summer like a boss is to chill with a beer in hand. The only thing better is chilling with a beer cocktail. Making a cocktail with beer is not very different from making any other cocktail, except here you use beer as a base. That’s good news because beer is an easy-to-work-with, versatile drink, which means you have a lot of room to play around with ingredients. Here is my pick of some of the quirkiest, jazziest beer cocktails that you just CANNOT afford to miss this summer:
I first chanced upon this cocktail in an Army mess, where it is colloquially referred to as ‘Sandy’, and involves diluting beer with equal portions of club soda. The combination adds to the bubbly texture of beer and grows on you. For quite some time, I thought Sandy was just one of those things that exist exclusively in Fauji circles until I discovered that it traces its roots to a beer cocktail called Shandy, made by mixing beer with aerated drinks, carbonated lemonade, ginger ale or fruit juices. If you’ve wished for your beer to have sweet overtones, Shandy is your cocktail.
Exotic and quirky, at the same time, Tebladi is made by adding Pink Martini, Orange Bitters and Campari liqueur to a pint of chilled beer, and then topped with sweet limes and garnished with lime twists. It makes your regular beer a lot more potent, and is, thus, best savoured on a weekend evening. Choosing a Tebladi to go with your lunch on a workday may not be the wisest choice, as it gets you substantially tipsy.
So, apparently, coffee-flavoured beers are quite the rage these days. Apart from the ones you get in some microbreweries now, you can also have one made to order or whip it up yourself by mixing 30 ml of espresso and 45 ml of coffee liqueur in a pint of lager and topping it up with lemon slices. If you want that hint of coffee to really stand out, you can ditch the lemons altogether.
Black and Tan
This is one of most classic of beer cocktails and if you are a sworn beer aficionado, you probably would have had your fair share of Black and Tans. For the uninitiated, Black and Tan is prepared by layering a dark beer on top on a pale beer. It requires a bit of technique to get this layering right. A glass is first filled halfway with a pale beer and the dark variety is then slowly poured over a spoon held upside down, so you don’t end up with a fuzzy mixture.
This Mexican concoction has that trademark refreshing quality of its native land. A Michelada is prepared by mixing beer with lime juice, Clamato or tomato juice, and an assortment of spices, peppers and sauces – Teriyaki Sauce, Soy Sauce, Worcestershire sauce, and Hot Sauce. Served chilled in a tall glass, it is pretty much a beer-based variant of the classic Bloody Mary.