Eric Liebtag is general manager of food and beverage at The Corner Office in Denver.
Simply put, I like beer. Maybe it’s my German/Irish heritage, maybe it’s my blue-collar upbringing, or maybe it’s because beer is just so easy to drink.
During the past few years, I’ve been consuming beer–not only in its traditional form, but also as an ingredient in cocktails. Beer for me now is used as flavorful carbonated mixer, and there are limitless possibilities.
I first had a Panaché (also known as a Shandy—a mixture of beer and lemonade or citrus soda) at a small French cafe in Paris served during breakfast, and since then I’ve used it as a base for different cocktails. On a hot day, Sunday brunch or at backyard barbeque, I’ve made different versions of this drink and it has been a huge success. Here is my go-to version!
Rinse a 16-oz. tulip beer glass with 1/2 oz. of Chartreuse, pour in lemonade, top with cold beer and float the extra Chartreuse on top. This drink needs to be served chilled, so make sure all ingredients are cold before mixing.
*You can substitute almost any kind of juice–pineapple, lime, watermelon–but I prefer the French and Italian carbonated beverages.