A beer cocktail is a great option for summer, especially if you use low-alcohol session beers (less than 5 percent alcohol by volume) that won’t get you sauced in the sun.
How can you make a beer better, other than ensuring that it’s served cold? Start with a pinch of sea salt in a frosty mug of a just-poured brew and you’ll be a convert. Go beyond a salty brew with these options.
THE MUTED MICHELADA
Spicy versions of the michelada make a fine pairing for Mexican street food. For a clambake, less is more. Here’s a dialed-back version that’s summery and refreshing, minus the super-spicy kick so as not to overwhelm your taste buds.
1 cold 12-ounce lager
2 tablespoons fresh lime juice
1⁄8 teaspoon Worcestershire sauce
Dash of Tabasco
For garnish: 1 tablespoon kosher or sea salt
1. Mix lager, lime juice, Worcestershire sauce and Tabasco in a cold cocktail shaker or cold mixing vessel of choice. Be conservative with the Worcestershire and Tabasco. Taste and adjust.
2. Spread salt across a small plate. Rub rims of pint glasses with lime wedges and dip in salt.
3. Fill glasses with ice, add Michelada mixture and garnish with lime wedges. Makes 1 serving.
“Radler” is German for cyclist. With bicycles and bitter flavors both of the moment, here’s a beer cocktail you’ll see around often.
A layer of ice cubes per glass (This is your preference, whether you’d like an icy cocktail or one with just a few ice cubes)
1 cold 12-ounce pilsner
1⁄4 cup pink grapefruit juice
1. Add ice to a chilled pint glass followed by a dash or 2 of bitters.
2. Tilt the glass and slowly pour the pilsner, then top with grapefruit juice. Makes 1 serving.