Beer cocktails on the menu at craft breweries and restaurants
From radlers to shandies to the curiositorium: beer cocktails are populating restaurant menus
Shaun Layton, head barman at L'Abbatoir in Vancouver, has a few beer cocktails on the restaurant's drinks menu. Here are two recipes you can try at home:
Smoke and Mirrors
30 ml chili infused tequila
15 ml Aperol
10 ml agave nectar
15 ml fresh lime
Top with Deschutes Mirror Pond Pale Ale or similar pale ale. Add salt to half the rim of a rocks glass, add ingredients and ice, top with pale ale, stir, lime wheel garnish.
*Chili tequila - Add 3 chopped birds eye chills to a 750 ml bottle of blanco tequila. Store in fridge for 12-24 hours. When you are happy with the level of spice, strain out solids. Store in the fridge.
Lagerita
60 ml blanco tequila
30 ml fresh lime juice
20 ml agave nectar
top with lager
To a mixing glass add all ingredients except lager and ice, shake hard, strain into a ice filled rocks glass, top with lager. Garnish with a lime wheel.
Trevor Kallies is the beverage director for the Donnelly Group in Vancouver, including the Blackbird Public House and Oyster Bar. He's been creating beer cocktails for a few years. Here are a couple of his current favourites:
Curiositorium
2 oz Hendricks Gin
1/2 oz Chartreuse
1/2 oz lemon juice
1/2 oz honey syrup
2 oz Driftwood Fat Tug
Shake and strain into cocktail coupe - top with Driftwood.
Orange Hopsicle
2 oz Cointreau
2 dash peychauds
3 oz Driftwood Fat Tug IPA
Shake and strain cointreau into wine glass, top with IPA and just swirl the glass or gentle stir to mix.