Celebrate Labor Day next Monday with some great cocktails made with beer. Be sure to check out the September issue of Cheers for more beer-based drink recipes.
1 oz. Jalapeno-spiced rum infusion (or use plain rum and add a slice of jalapeño pepper to mixing tin)
¼ oz. Lemon juice
½ oz. Cinnamon Bark syrup
5 oz. Modern Time Black House stout
Put all ingredients except stout into a tin and shake with a few cubes. Strain into a Collins glass and add stout. Garnish with a lemon zest.
David Kinsey of Sycamore Den in San Diego created this recipe.
1 ½ oz. Basil Hayden
¾ oz. St. George raspberry liqueur
¼ oz. Honey simple syrup
½ oz. Lemon juice
Top with 2 Lucy’s Blackberry Wheat (by Thr3e Wisemen Brewery in Indianapolis). Shaken and poured over ice with a beer topper. Garnish with a lemon slice.
Courtney Knittel, general manager of The Northside Social in Indianapolis, IN, created this recipe.
1 ½ oz. Herradura blanco tequila
1 oz. Grapefruit juice
¾ oz. Lime juice
5 oz. Tamarind syrup
Lightly muddle raspberries with a pinch of salt in the bottom of a glass. Add all ingredients, but the beer and stir. Add ice and top with beer. Garnish with fresh raspberries.
The mixologists at Mexicado in the Hyatt Regency Aruba created this recipe.
Twig & Berries
½ oz. Combier Fruits Rouges liqueur
¾ oz. Gin
¾ oz. Lemon juice
½ oz. Orgeat
Sam Smith organic apricot ale
Serve on ice, garnished with fresh berries and a dusting of cinnamon.
Mixologist David Shenaut created this cocktail for Raven & Rose in Portland, OR.
1 ½ oz. Casamigos reposado tequila
½ oz. Freshly squeezed lime juice
½ oz. Fresh orange juice
½ oz. Grand Marnier
Shake all ingredients together. Strain into a pint glass of ice. Fill with Modelo Especial and garnish with a lime wedge.
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