![]() ![]() This one is quite sweet, so you might want to adjust the level of agave to taste. No shaking here – this all happens over ice: 50ml tequila blanco, 25ml agave syrup, a squeeze of fresh lime juice, the radler beer to the top and a wedge of grapefruit to garnish. The totally tropical Radlerita, courtesy of MeatLiquor. I couldn’t find any of this at my local beer emporium ( A Pint of Hops in Acton), but they did have a grapefruit Schofferhofer radler, which certainly did the trick, and there were also the options of lemon and pineapple versions. This tequila-based cocktail – from the MeatLiquor chain’s stable – calls for Stiegl Radler grapefruit beer. German radlers are now widely available in cans, pre-mixed to those proportions and only 2.5% alcohol by volume. The RadleritaĪ traditional radler is a German form of shandy – a 50:50 mixture of beer and fizzy lemonade – which was originally aimed at the cycling community (radler means cyclist). If you have a preferred hot sauce in the house, it’s probably worth a try. The version found at is more or less definitive, including Worcestershire sauce, Tabasco sauce, cayenne pepper, lime juice and Mexican lager. Some versions also include tomato juice, but I’m not telling you that recipe out of a duty of care. This is the Mexican beer version of a bloody mary, with no vodka and the tomato juice replaced with beer. Fill the glass the rest of the way with beer. Shake the ingredients, minus the beer, with ice and strain into a large coupe glass with a single ice cube in it. Hiddleston’s preference is Corona, even though they don’t serve it in the bar. Bartender Richard Hiddleston’s concoction consists of 30ml rose vermouth (Belsazar, for example), 10ml lime sherbet (made from the zest of 4 limes, 150ml lime juice and 300g caster sugar), 20ml vodka, 10ml fresh lime juice, topped up with ordinary lager. ![]() Lager spritzĪt Caia in Notting Hill, London, the Promenade is the beer cocktail of the moment, and with good reason – it’s frankly amazing. You can also salt the rim of the glass, if you think that’s a good use of your time. Stir gently, so it doesn’t lose its fizz. Shake well, strain into a tall glass and add about 100ml of whatever Mexican beer you can find. A spoonful or two of agave syrup is optional, but if you’ve got agave syrup you’re probably looking for ways to use it up. To a cocktail shaker full of ice, add 50ml tequila, 20ml Cointreau and 25ml lime juice. You will wonder where it has been all your life. To the uninitiated, it may sound like a Frankenstein’s monster of a creation, but on a hot summer afternoon there is nothing better. One of the more venerable beer-based cocktails, the Lagerita transforms a margarita into a long drink. Here is a brief – and thoroughly tested – selection of beer cocktails to try. The beer is always added last, after the other components have been mixed: don’t put it in the cocktail shaker with everything else, or you’ll end up covered in it. If the other ingredients are obscure, the beer usually isn’t: unless otherwise specified, stick to lager, pilsner, or a less intense IPA – otherwise the flavour will overpower the cocktail. Most beer cocktails are relatively easy to reproduce in your own kitchen. ![]() You would be hard-pressed to recreate such a drink at home, but it is a great accompaniment to the restaurant’s homemade ferment and pickle plate. It’s a very in-house creation: Chef Daniel Watkins makes his own miso from spent grain – a leftover from the brewing process – supplied, like the Disco Pils used in the cocktail, by the onsite 40FT Brewery. At Acme Fire Cult in Hackney, London, they serve something called a spent grain miso radler, which consists of bourbon mixed with miso syrup and pilsner.
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