We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Now you'll be the first to hear about: Exclusive discount offers on wine accessories and storage Food and cocktail recipes Wine event invitations...and more! From Mexico’s Michelada to London’s Shandy Gaff, beer-based cocktails from around the globe are gaining popularity. In addition to these cool classics, creative bartenders are drawing fresh libation inspiration from beer, ranging from local brews to international lagers, lambics and more. And for restaurants without a full liquor license, “beer-tails” are a way to expand a drinks menu. A classic and refreshing drink made with Mexican beer sassed up with hot sauce and lime juice. ½ teaspoon chili powder 2 tablespoons fresh lime juice 1 teaspoon Worcestershire sauce Dash of hot sauce Chilled beer, such as Corona In a plate or shallow bowl, stir together salt and chili powder.

Run a lime wedge around the edge of a pint glass, then turn glass over onto plate and rotate or roll edge of glass to attach salt mixture. In the rimmed pint glass, combine lime juice, Worcestershire sauce and hot sauce. Dating back to the late 19th century and sometimes referred to simply as a “Shandy,” the word “shandygaff” is thought to come from the British vernacular for a pint of beer, “shant of gatter” (shanty being a public house, gatter an idiom for water). 6 ounces cold beer or ale 6ounces cold ginger beer, ginger ale or lemonade Lemon zest or mint sprigs for garnish Pour equal amounts of beer and ginger beer into a chilled glass. Garnish with lemon zest or mint sprigs. Berliner Weisse mit Schuss (Germany) Berlin’s traditional wheat beer is often drunk with a shot (schuss) of either red raspberry syrup or green waldmeister syrup. 16 ounces cold Berliner Kindl Weisse, or other light German-style wheat beer 1 ounce shot of raspberry syrup or Waldmeister syrup

Pour the shot of syrup into a large glass, then slowly pour in the beer. “New Classic” Beer Cocktails By Jonathan Pogash, The Crowne Plaza, White Plains, NY A riff on the classic tropical Mai Tai drink, this cocktail takes its name from its secret ingredient: Brooklyn Lager Beer. From The Crowne Plaza, which launched its drink menu at the end of November. 1 ounce Appleton Estate Reserve Rum ¾ ounce almond syrup ¾ ounce fresh lime juice 1 dash angostura bitters Add all ingredients, except for beer, to a cocktail shaker with ice and strain into a chilled pilsner glass. Top with the beer. Garnish with a lime wheel and mint sprig. By Arturo Vera-Felicie, The Rieger Hotel Grill & Exchange, in Kansas City, MO. An unusual take on the classic Sangaree. 1 ounce cream Sherry Harviestoun Old Engine Oil Black Ale In a 12-ounce beer glass, pour the cream Sherry and ale. Grate nutmeg on top. By Corey Bunnewith, Citizen Public House, Boston

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 10-year-old Bourbon, maple syrup, and egg yolk (not white).taken wine where to buy 3 ounces Abita Nut Brown Alebox of wine quotes ¼ ounce Maple Simple Syrup (3 parts water to 1 part maple syrup)name of wine lover 1½ ounces Eagle Rare 10-year-old Bourbonbeer and wine online store Fee Brothers Whiskey Barrel Bitters, to garnishthe best wine with pizza Fresh grated nutmeg, to garnishbest wine with vegetarian dishes

Pour ale into a pilsner glass and set aside. In a cocktail shaker, combine egg yolk, maple simple syrup and Bourbon. Shake vigorously without ice (dry shake); then add ice and shake again. Double strain into the pilsner glass with the ale. Garnish with Whiskey Barrel Bitters, and a light dusting of fresh grated nutmeg. By Matthew Bax and Ryan Clift, Tippling Club This experimental cocktail was served at Tales of the Cocktail, a drinks conference held in New Orleans. It’s not from Japan, although all of its ingredients certainly are!  Rather, it’s a creation of Matthew Bax, of the Tippling Club (Singapore), and Ryan Clift, of Der Raum (Australia). 1 cup yuzu juice (a Japanese citrus fruit; lemon juice may be substituted) 1 cup soy sauce Togarashi spice mix (rim) 1 can of Japanese beer Blend together yuzu, soy and wasabi. Rim glass with Togarashi (wipe lime juice then dip in dry spice mix). Pour 2 teaspoons michelada mix (soy/wasabi/yuzu) into rimmed glass, then top with beer.

GalleryBeyond Sangria: 5 Wine-Based Cocktail Recipes from Ardesia in NYC Ardesia in Hell's Kitchen has an impressive cocktail list—and there's not a spirit to be found at their bar. That's right: since their liquor license is wine and beer only, they can't serve gin, bourbon, or vodka, but bartender Damon Gravina has crafted a collection of complex and delicious wine-based cocktails that put sangria to shame. For inspiration, he looked to some of the flavors inherent in wine: fruit and spice, to start. From there, he experimented with vermouth, bitters, and a variety of housemade infusions. With the exception of one after-dinner drink, these cocktails aren't sweet at all. Instead, they're refreshing, sometimes lightly bitter or spicy, and low enough in alcohol (thanks to the absence of spirits) that you can have two. And trust us, you'll want to. Check out the drinks in the slideshow »All the cocktails are $10, and only offered on Saturdays and Sundays at Ardesia. Want one on a Thursday?