6 Beer-Based Cocktail Recipes to Try This Summer
Beer is no doubt good in its own right, but if you want a twist on your favorite traditional alcoholic drink, try one of these six recipes for a beer cocktail. You’ll love putting a spin on your favorite brew, and you may even convert some beer-haters with these fun and fuss-free boozy formulas. Whether you like dark beer or light beer, we guarantee you’ll find a recipe on this list that will get you buzzing.
1. Vitamin C Brew
Start things off on a healthy note this summer with a vitamin C Brew. This recipe from Bon Appétit calls for orange juice, meaning it yields a drink perfectly acceptable for drinking with breakfast, brunch, or dinner. Combining orange juice, gin, and an American-style lager, this boozy beverage is both refreshing and rejuvenating.
- 2 ounces orange juice
- 1 ounce gin
- American-style lager (such as Miller High Life)
- Orange wheel for serving
Directions: Combine orange juice and gin in a pint glass filled with ice. Top off with beer. Garnish with orange wheel.
2. The Cure
Next up is a recipe featured on Epicurious for “The Cure.” This drink earned its name for a reason. The flavors of fresh lemon juice, ginger, ginger liqueur, and more light lager come together perfectly to yield a beverage that is both life-giving and easy to drink, especially on a hot afternoon or evening. Fill up your highball glass with ice before combining the ingredients, and enjoy this beer-based cocktail.
- 2 cups ice cubes
- 1 ounce ginger liqueur
- 5 ounces light lager, such as Miller High Life
- ½ ounce fresh lemon juice
- 5 (1-inch) pieces peeled fresh ginger cut into thin matchsticks
Directions: Fill 12-ounce cooler (or highball) glass with ice cubes. Add ginger liqueur, beer, and lemon juice and stir until combined. Garnish with ginger sticks.
3. Cerveza Nicola
For a stronger beverage, try this recipe for a Cerveza Nicola found on Cosmopolitan. Peroni beer is the beer of choice in this cocktail, and it pairs with vodka and Campari to fill up your glass. This is one cocktail even the staunchest beer haters may not be able to resist.
- ½ ounce Campari
- ½ ounce vodka
- Peroni beer
Directions: Combine all ingredients except beer in a glass filled with ice. Top with beer and garnish with an orange slice.
4. The Black Velvet
Should you prefer a darker beer, try this recipe for The Black Velvet starring the No. 1 stout in the world: Guinness. This cocktail couldn’t be easier to prepare as it calls for two star ingredients: Guinness beer and champagne. Let’s raise our glass to this boozy beverage from Liquor.com, which describes the drink as “High class [meeting] working class.”
- Guinness beer
Directions: Fill a highball glass halfway with beer. Pouring over a spoon into the glass, fill to the top with champagne.
Chill out with a Chelada next. You’re salting the rim of your glass for this one. Next time you’re in the mood for Mexican but don’t want a margarita, give this recipe from Cooking Channel TV a spin. Rather than tequila, it takes advantage of a Mexican lager of your choice, and also enlists the tang of fresh limes to take things up a flavor notch.
- 12 ounces can Mexican lager (like Tecate or Pacifico)
- 1 to 2 wedges of lime
- Kosher Salt
Directions: Rim a beer glass with salt. Squeeze lime wedges into the glass. Add the ice, top with beer, give it a light stir and then enjoy.
6. Summer Hoedown
Ending things on a sweet note, we’re highlighting this recipe for a Summer Hoedown from Chow. This drink is refreshing and seasonal, and as the recipe developer points out, it even helps you use up your leftover summer fruit. For the Summer Hoedown, you blend your watermelon with cherry liqueur and white beer, and sweeten things up with a touch of sugar. This fruity drink is the perfect beer cocktail anyone can slurp down this season.
- 1 seedless watermelon, rind removed and cut into large dice
- 2 tablespoons granulated sugar
- ¼ cup maraschino liqueur, preferably Luxardo
- 4 bottles white beer, such as Hoegaarden, chilled
Directions: Set a fine-mesh strainer over a large bowl; set aside.
Place half of the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. Repeat with the remaining watermelon. Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 ½ hours, or until ready to use.
When ready to serve, transfer the chilled juice to a 3-quart container. Add the maraschino liqueur and beer and stir gently to combine.