You bet there is. Bartenders are embracing beer as a key ingredient for creative drinks. In some cases, these are drinks
born of necessity, as bars and restaurants
await full liquor licenses. In others, it’s
about showcasing the myriad flavors
that beer can provide. Here are five beer-based cocktails to try, from light and
fruity sparklers to heartier stout-based
concoctions.
The Dark Wood Flip at Citizen Public House & Oyster Bar (1310 Boylston
St., Boston; 617-450-9000; citizenpub.
com). It may look like a glass of dark ale,
but—surprise! It’s a cocktail with rich
flavor and texture, thanks to a heady mix
of earthy Abita Nut Brown Ale, Eagle
Rare 10-year-old bourbon, maple syrup
and egg yolk. Served in a Pilsener glass,
naturally.
Costa Rhode Island at Highland
Kitchen (150 Highland Ave., Somerville,
Mass.; 617-625-1131; highlandkitchen.com).
Falling into the “beergarita” category,
this salt-rimmed libation mixes Lunazul
blanco tequila, grapefruit juice, St. Germain elderflower liqueur and a good dose
of Narragansett beer.
Goat Town Shandy at Goat Town
(511 E. Fifth St., New York; 212-687-3641;
goattownnyc.com). This East Village
newcomer has several beer cocktails, but
this is the best of the bunch, combining
Pilsener with a house-made lemonade
infused with mint, tarragon and other
herbs, many grown in the restaurant’s
back garden. A classic shandy mixes beer
with ginger ale or lemonade; this version, too, is effervescent and refreshing,
a great foil for a rich appetizer like the
charred chicken livers.
Michelada Tocino at El Centro
D.F. (1819 14th St. N. W., Washington,
D.C.; 202-328-3131; richardsandoval.com/
elcentrodf). Mention “beer cocktails” and
most drift right over to the Michelada,
Mexico’s classic mix of light beer (such
as Corona) with tomato juice, hot sauce
and lime. But at El Centro D.F., part of
Richard Sandoval’s Mexican restaurant
empire, the buzz is about the Michelada
Tocino, a savory brunch tipple of Modelo
Especial, Worcestershire sauce, lime and
bacon, served in a glass rimmed with chi-potle salt. —Kara Newman
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