Beer Cocktails: The Recipes | Vermont Restaurant Week | Seven Days | Vermont's Independent Voice

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Beer Cocktails: The Recipes



6a00d83451b91969e201676486407b970b-200wiYou came, you sipped, you wanted more. Here are the recipes for the beer cocktails that Red Square prepared at tonight's Booze 'n' Brews: Meet the Beer Cocktail. Enjoy!

Black Velvet

6 oz. sparkling wine or Champagne
6 oz. Wolaver’s Oatmeal Stout

Over the back of a cold spoon, fill a slender pint glass halfway with stout, then top off with sparkling wine. Serve. 


One lime, halved
Coarse salt
1-2 oz. tequila (preferably blanco)
One lime, halved
Dash of hot sauce
Dash of Worcestershire sauce
1 bottle of Otter Creek Spring Bock

Juice the rim of a glass with a cut lime, then roll the rim in salt. Fill the glass with ice and squeeze the juice of the lime over the top. Add the tequila and a few drops of both the hot and Worcestershire sauces, then top the glass off with Spring Bock. Serve.

Spring Shandy

Splash of St. Germain
6 oz. Otter Creek Spring Bock
6 oz. sparking lemonade (or ginger beer)
Spring of mint

Pour a splash of St. Germain into a pint glass. Fill it halfway with Otter Creek Spring Bock, and the rest of the way with lemonade. Garnish with a mint sprig, and serve.

Beer-Ini (a twist on the Bellini)

1 oz. peach-orange simple syrup (or regular simple syrup will do)
1 tbsp. pureed peaches
2.5 ozs. Wolaver's Wildflower Wheat
Fresh raspberries

Spoon peaches into a champagne flute, add simple syrup, and stir. Top with Wolaver's Wildflower Wheat, and then float a fresh raspberry or two on top and serve.

On the Seventh Day

1 oz. Barr Hill gin
1 oz. Campari
1 lemon
1 oz. ruby-red grapefruit juice
2 oz. Shed Mountain Ale
Lemon twist (optional)

In a tumbler, blend equal parts gin, Campari and grapefruit juice, and stir. Add the juice of one lemon. Add ice, then top with Shed Mountain Ale. Garnish with lemon twist and serve.


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