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Popular Alcohol Recipes in BEER
Cherry Beer Slushies
In a shallow dish that you can stick in your freezer, pour both beers in. Add the grenadine and the cherry liqueur to taste. Place in the freezer and come back every 30 minutes, scraping the crystals that have formed with a fork, for about 2-2 1/2 hours. Using a spoon, take the slush and fill two glasses. Top with a little more cherry liqueur if desired and lemonade, to taste (they can be a little bitter, so you can counteract that with the sweetness of the lemonade). Serve immediately with some lime slices and cherries.
View MoreRaspberry Beer Cocktail
In a large container stir together the the raspberries, corona, lemonade and vodka. Serve in ice filled glass. Garnish with lime slices or fresh raspberries if desired.
View MorePub Nog Beer Eggnog
Separate the eggs, adding the whites to the bowl of a stand mixer, reserving the yolks. Beat the egg whites on medium speed until stiff peaks form, about 5 minutes. Remove the whites from the mixer and set aside. Add the yolks to the mixer along with the sugar and beat on high until lightened in color, about 3 minutes. Add the milk, cream, and ¼ tsp nutmeg, mix until well combined. Remove the bowl of the stand mixer and gently fold the whites back into the yolk mixture. Stir in the beer. Pour into glasses, serve chilled. Sprinkle with remaining nutmeg.
View MoreBeergarita
Chill two rocks or highball glasses in the freezer. Moisten the edge of the glass with a lime wedge and dip into a shallow plate filled with coarse sea salt to frost the rim. Cut one large lime into wedges and put into a jug or a cocktail mixing glass. Add the agave syrup and use a muddler or a clean rolling pin to muddle the limes, extracting their juice. Add tequila, orange liqueur and plenty of ice and stir well. Strain the cocktail into the two prepared glasses. Add cracked ice and lime slices and top with the beer. Stir and enjoy! HOW TO MAKE A PITCHER OF BEERGARITAS (OR MARGARITAS) Margaritas work on a 2:1:1 ratio – two measures of tequila, one measure of orange liqueur and one measure lime juice. With this formula in mind, one cup (250ml) tequila, half a cup (125ml) orange liqueur, half a cup (125ml) fresh lime juice plus one quarter cup (about 60ml) agave syrup will make enough for at least five strong beergaritas.
View MoreBlack and Tan
Gather the ingredients. Fill a pint glass halfway with the pale ale. Float the Guinness on top by slowly pouring it over the back of a spoon to fill the glass. Serve and enjoy!
View MoreShandy
Gather the ingredients. Pour the beer into a pint glass until it is about half full. Fill with lemonade. Garnish with a lemon slice. Serve and enjoy!
View MoreLilac Shandy
Make Lilac Simple Syrup To make lilac syrup, you will need to forage lilac flowers, remove the florets from the branches, and rinse off any dust and debris. About 4 cups of florets will make 2 cups of syrup. In a saucepan, bring 2 cups of water to a boil and stir in 2 cups of granulated sugar until it is completely dissolved. Add 4 cups of lilac florets, cover, reduce the heat, and simmer for 5 minutes before removing it from the heat. Patience is required for the delicate lilac flavor to develop fully. Let the flowers steep into the syrup for at least 8 hours before testing the flavor then straining them out (a fine-mesh strainer is required for this job) and bottling the syrup. Make Lilac Lemonade In a pitcher, combine the lilac syrup, lemon juice, and water. Stir thoroughly and taste; add a little more water, syrup, or juice to suit your taste, stirring after each addition. Store in the refrigerator until it's time to pour a drink. Make the Lilac Shandy Gather the ingredients. Fill a pint glass half-way with the beer of your choice. Top with lilac lemonade and give it a quick stir. Garnish with a lemon slice. Serve and enjoy!
View MoreGrapefruit Shandy
Gather the ingredients. Pour the water, simple syrup, and grapefruit juice into a cocktail shaker filled with ice. Shake well. Strain the grapefruit-ade into a beer glass, filling it half-way. Top with beer. Garnish with a grapefruit slice. Serve and enjoy!
View MoreBasil-Rosemary Orange Shandy
Make the Basil-Rosemary Orangeade Gather the ingredients. In a small saucepan, bring 1 cup of water to a boil. Stir in the sugar until it is completely dissolved. Reduce the heat and add the orange zest, rosemary, and basil. Cover and simmer for 15 minutes. Remove from the heat and allow the syrup to cool completely, keeping the pan covered. Strain out the herbs and zest. Combine the syrup, orange juice, and 2 cups of water in a pitcher. Stir and chill in the refrigerator for at least 2 hours. Serve the orangeade within a few days. Make the Orange Shandy In an ice-filled tall glass, pour the basil-rosemary orangeade until the glass is half full. Top with beer and garnish with an orange slice. Serve and enjoy!
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