he beer cocktail has its roots in the vulgar pastime of beer adulteration: putting stuff in beer to make it stronger or weaker . Over the last decade or so, however, beer has begun to appear on the cocktail menus of cool establishments. At their best, beer cocktails are sophisticated and delicious. At their worst, they can be deeply weird.in Hackney, London, they serve something called a spent grain miso radler, which consists of bourbon mixed with miso syrup and pilsner.
To a cocktail shaker full of ice, add 50ml tequila, 20ml Cointreau and 25ml lime juice. 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. The spritz starts with a tall glass full of ice, into which goes 35ml of the vermouth, 25ml of Campari and beer. Poskaityte recommends “something not too hoppy” – she uses Asahi – and garnishes the drink with a slice of orange. The beer gives it more body than a normal spritz, but it’s still light enough that you could drink two.in Notting Hill, London, the Promenade is the beer cocktail of the moment, and with good reason – it’s frankly amazing.
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