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.cool wine themed gifts Berliner Weisse mit Schuss (Germany)buy wine in london Berlin’s traditional wheat beer is often drunk with a shot (schuss) of either red raspberry syrup or green waldmeister syrup.baby blue wine glasses 16 ounces cold Berliner Kindl Weisse, or other light German-style wheat beerbest red wine consumer reports 1 ounce shot of raspberry syrup or Waldmeister syrupget out red wine from fabric

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. best wine resorts in the worldFrom The Crowne Plaza, which launched its drink menu at the end of November.best vintages for french wine 1 ounce Appleton Estate Reserve Rumbuy wine accessories ¾ ounce almond syrupamerica's 100 best wine restaurants 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). 3 ounces Abita Nut Brown Ale ¼ ounce Maple Simple Syrup (3 parts water to 1 part maple syrup) 1½ ounces Eagle Rare 10-year-old Bourbon Fee Brothers Whiskey Barrel Bitters, to garnish Fresh grated nutmeg, to garnish 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.5 Light Reds You Can Drink Well into Summer Beer cocktails are one of the most versatile summer drinks out there because they're diverse enough (from fruit-based beers to sour varieties to malts) to mix with both the savory and the sweet.

Not to mention that the ingredients are all grocery store accessible: easy to make with a simple Stella Artois, without breaking the bank. Ahead, we've broken down 15 hoppy recipes you'll want to save for summer. Beer PunchBeer PunchWhat if you could have a refreshing fruit punch...but buzzier? For this perfect-for-the-outdoors combo, start with a large pitcher or bowl and mix 12 ounces of Sprite, 2 1/2 cups of pineapple juice, and six bottles or cans of your preferred beer (throw in sliced lemons, limes, and oranges for a pretty touch). Ladle out into individual cups and start the party. BeeritaBeeritaTo be a very popular girl at your next party, whip this mixture up in the blender. Pour in four bottles or cans of beer, one cup of tequila, and one can of frozen limeade concentrate (or whatever similar is available in your local grocery store freezer). Add more ice depending how frosty you want it to be. 6 Shots That Aren't Absolutely Disgusting Rosé All Day: 15 Bottles for Every Occasion