Low-alcohol, refreshing beer cocktails are perfect for long summer gatherings. Day drinking, anyone? Our personal favorite is the French Monaco, a combo of lemonade, light lager, and pomegranate syrup.
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This twist on the classic beer cocktail blends pale lager with pomegranate syrup and lemonade.
MAKES 1 COCKTAIL
1½ oz. pomegranate syrup
2 oz. lemonade
6 oz. pale lager, preferably Stella Artois
In an ice-filled shaker, syrup and lemonade; shake vigorously and strain into a chilled beer glass. Top with beer.
For the Pomegranate Syrup:
Bring 1 cup unsweetened pomegranate juice and 1/2 cup sugar to a boil in a 1-qt. saucepan. Cook, stirring, until sugar is dissolved, about 1 minute; let cool.
For the Lemonade:
Stir together 1 oz simple syrup and 1 oz fresh lemon juice.
See More: Beer Cocktail Recipes
Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
MAKES 4 DRINKS
24 cooked, peeled shrimp
2 ¼ cups Clamaato juice
½ cup lime juice, plus extra for glass rims
¼ cup fresh orange orange juice
1 tbsp Worcestershire sauce
¾ tsp. freshly ground black pepper
¼ tsp. kosher salt
1 clove garlic
½ serrano chile, stemmed
4 lager beers
Chile powder, for dusting glass rims and shrimp
1. Pour some lime juice on a plate and chili powder on another; dip rims of 4 pint-size beer mugs in juice, then chili powder. Dip tops of shrimp in chili powder; set aside.
2. Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer. Place 6 shrimp each on 4 skewers; place a skewer across each mug.
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Refrajo (Colombiana Pitcher Cocktail)
Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill.
MAKES 1 PITCHER
1 liter Colombiana soda
6 oz. aguardiente
3 (12-oz.) bottles pale lager, preferably Aguila or Club Colombia
Lime wedges, for garnish
Orange wedges, for garnish
Combine all ingredients in a chilled pitcher; do not stir. Serve over ice and garnish with additional lime and orange wedges, if you like.
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Michelada Bloody Mary
This unique bloody mary recipe calls for beer, citrus, and tequila.
MAKES 4 COCKTAILS
1 cup tomato juice
1 oz. fresh orange juice
1 oz. fresh grapefruit juice
1 oz. fresh lime juice, plus 1 lime wedge
1⁄2 oz. pomegranate juice (optional)
Kosher salt, for garnish
4 oz. tequila blanco
1 12-oz. bottle Mexican beer, such as Corona
Tabasco, to taste
Worcestershire, to taste
4 pickled jalapeños, for garnish
See More: Mexican Drink Recipes
A generous addition of Tabasco and worcestershire gives this classic Tex-Mex beer cooler a spicy kick.
MAKES 1 DRINK
1 lime wedge
Kosher salt, to taste
1 oz. fresh lime juice
1⁄2 tsp. worcestershire
1⁄8 tsp. freshly ground black pepper
5 dashes Tabasco
1 12-oz. bottle or can of Mexican beer, such as Tecate
1. Rub a lime wedge around the rim of a pint glass; dip rim in salt. Add lime juice, worcestershire, pepper, and Tabasco; fill glass with ice and beer.
See More: 10 Tex-Mex Favorites
In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like “breakfast in a glass.”
MAKES 1 DRINK
1 oz. Lustau East India sherry
½ oz. Benedictine
Sixpoint oatmeal stout
1. Stir sherry and Benedictine and pour into a pilsner glass. Top with stout and garnish with grated nutmeg.
The Mr. Adams
This richly-hued beer-based cocktail, built on Sam Adams’s yeasty, fruity, fizzy Infinium brew, has a slow burn thanks to a rich black pepper syrup.
MAKES 1 DRINK
For the Black Pepper Syrup:
4 tbsp. fresh-ground black pepper, separated
1 cup sugar
About 6 oz. Sam Adams Infinium beer
½ oz. apple cider
¼ oz. fresh lemon juice
Thin strip of lemon zest, for garnish
1. Make the black pepper syrup: Bring 2 tbsp. black pepper, sugar and 1 cup water to a boil. Remove from heat and allow mixture to steep for 10 minutes. Strain out solids using cheesecloth and discard. Add remaining 2 tbsp. black pepper to the infused syrup and allow to steep, covered, overnight and up to 24 hours. Strain again and discard solids. the finished syrup should be a rich black in color, with only a few tiny particles of pepper. Syrup will keep, refrigerated, for up to 2 weeks.
2. Fill a glass halfway with beer. In a cocktail shaker filled with ice, thoroughly shake 1 oz. black pepper syrup, cider, and lemon juice. Strain mixture into the beer. Run the lemon zest around the rim of the glass to release the oils.