Beer as a cocktail base? Yes, please! Your fave brews are the perfect fizzy foundation for all sorts of delicious combinations.
Pairing specific beer types with the right mixers is the key — from pop to fruity, sweet or salty juice to coffee or tea. You can also toss in aromatics or spices, or even ice cream! These tasty recipes will open up a world of new flavour options.
- Bulldog margarita
In this twist on the classic Mexican lager-and-lime-wedge combo, we’ve levelled up the refreshment by adding limeade.
How-to: In a pitcher, combine 1 can frozen limeade concentrate with 2 bottles chilled Mexican lager; stir gently until melted. (Semi-thaw the limeade concentrate first so you don’t overstir and lose all the bubbles.) Serve in chilled glasses with lime wedges or wheels.
- Iced-tea shandy
This tea-infused take on a shandy is so yummy on a hot summer day. For a twist on a classic Arnold Palmer, use a radler in place of the India pale ale (IPA).
How-to: Combine 1 cup (250 mL) strong brewed black tea (orange pekoe, English breakfast or Earl Grey) with 1 tsp (5 mL) granulated sugar. Squeeze in juice of half a lemon. (Add more sugar or lemon juice to taste, if you like.) Stir to dissolve and let cool. Dip rims of 2 Collins glasses into lemon juice, then into granulated sugar. Add ice and pour in tea mixture. Top up with crisp IPA or pilsner. Garnish with lemon wedges, wheels or twists.
This beer twist on a mimosa will change your brunch game forever. Frothy, citrusy wheat beer adds a savoury edge that pairs beautifully with breakfast options like bacon and eggs, a frittata, quiche, an omelette or meaty hash.
This salty-savoury Mexican cocktail is equal parts spicy and refreshing. It’s a perfect pairing with any type of Mexican fare, but its fiery notes also complement milder Southeast Asian dishes (try it with Thai massaman curry). It’s also exciting enough to stand on its own.
- Beer mojito
Nothing’s chiller than a mojito — except maybe this hybrid beer version. It’s a delicious way to use up mint that’s going wild in your garden.
How-to: In a tall glass, muddle 6 to 8 fresh mint leaves, 2 to 3 tsp (10 to 15 mL) granulated sugar and a generous squeeze of lime juice. Add ice and top up with IPA. Stir gently until sugar is dissolved. Submerge a couple of lime wheels in your drink for a pretty garnish and an extra hit of citrus.
- Tropical shandy
Made by mixing beer with something tangy-sweet (like fruit juice or lemonade), shandies are totally customizable. Try this version when you’re craving something beachy. Cocktail umbrella optional but recommended.
How-to: Dip rims of 2 pint glasses into lime juice, and then into chili powder, dried sriracha seasoning or cayenne pepper. Combine 1-1/2 cups (375 mL) pineapple juice with 2 tsp (10 mL) grated fresh ginger; divide between glasses. Add a handful of ice to each and top up with a crisp, light-tasting beer, such as pilsner. Garnish with a pineapple wedge.
- Iced stout macchiato
Coffee and beer lovers, it’s your time to unite, thanks to this brew-spiked, beautifully layered coffee-house favourite.
How-to: Pour 2 tbsp (30 mL) 18% cream into a tall glass. Fill glass with ice. Stir 1 shot espresso with a little caramel topping or dulce de leche until dissolved. Tilt glass and slowly pour in espresso mixture (don’t stir). Tilting glass, slowly pour in stout to create a layered effect. Drizzle with extra caramel topping. Stir before enjoying.
- Orange dream
This creamy orange drink may evoke memories of the famous version available in mall food courts back in the day. The only difference is that this is an adults-only treat. The splash of coconut milk is the key to this beertail’s silky-smooth creaminess.
How-to: In a blender, combine 1 can frozen orange juice concentrate, 2 cups (500 mL) radler, 2 cups (500 mL) ice and 1/2 cup (125 mL) coconut milk. Whirl until slushy and smooth. Garnish chilled glasses with orange wheels and pour in the drink of your dreams.
- Black Forest beer float
Try turning your drink into your dessert with this beery twist on the classic cherry-chocolate cake.
How-to: Dip rims of 2 pint glasses into water, and then into a 50-50 mix of brown sugar and cocoa powder. Divide 1 cup (250 mL) tart cherry juice between glasses and top each with a scoop of black cherry or vanilla ice cream. Tilting glass, top up with stout. Garnish with chocolate syrup and a maraschino cherry.
- Trojan horse
Okay, this might sound strange, but trust us: The flavour of cola really balances with the pleasant bitterness and intensity of a creamy stout. It’s a great way to introduce newbies to dark beer.
How-to: Fill a pint glass halfway with cola and top with stout. Enjoy!