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Last of the Summer Beer Cocktails

· News,Stiegl,Beer Cocktails

With the UK continuing to go cocktail crazy, some of the biggest names in beer have teamed up with a talented group of drink experts to showcase the ultimate arsenal of beer cocktails to enjoy before the summer fades.

The beers used in the cocktails below include:

Stiegl Grapefruit Radler (2% ABV) is refreshing, joyously juicy and the ultimate thirst-quencher. Orange in colour, naturally cloudy and made with real grapefruit juice to provide that terrifically tangy taste. Stiegl Radler lends itself especially well to beer cocktails so we've shared a host of recipes incorporating it including MEATLiquor’s famous Radlerita, drink writer Jonathan Hatchman’s Rad Paloma, beer writer Mark Dredge’s Campari Radler and blogger Happy Skin Kitchen’s Grapefruit Beerlini. (Full details of these recipes and four more fantastic beer cocktails are below).

Mikkeller Hallo Ich Bin Raspberry (3.7% ABV) is a Berliner-style weisse beer brewed with raspberries. It pours an eye-catching ruby red with big raspberry jam aromas and contrasting tart and sweet dominating the flavour. See below for the Ich Bin Raspberry Float by food and drink writer Jonathan Hatchman.

To Øl 45 Days Organic Pilsner (4.7% ABV) is a crisp and refreshing pilsner with a delicately balanced

complexity, thanks to the 45-day fermentation and maturation process. You don’t rush a

good Pilsner. I've tailered my very own mimosa imposter... The Mitch Mimosa using 45 Day Pils

Mikkeller Limbo Series Raspberry (0.3% ABV) is a Flemish primitive no alcohol beer brewed with raspberries. A refreshing non-alcoholic beer made using Mikkeller’s own yeast strain - Mikkellensis. Tons and tons of raspberries are also used for a light, fruity & tart palate. Our very own Andy Bennett (Head of Sales) likes nothing more than to kick back after reffing a match with his take on an alcohol free slushy... Beer Granita by Euroboozer’s Andy Bennett

The full range of beers are (or will be soon) available to buy individually from www.beer52.com and www.brewrepublic.co.uk . If you'd like to stock them too then drop us a line!

The Radlerita by Scott Collins, MEAT Liquor

50ml Tequila Blanco

25ml agave syrup

1 squeeze fresh lime

Stiegl Grapefruit Radler to top

Garnish - 1 slice of pink grapefruit

  • Fill a tankard with ice, add the tequila, agave syrup and lime juice.
  • Top with the grapefruit radler and stir gently to combine.
  • Garnish with a slice of pink grapefruit.

Grapefruit Beerlini by Happy Skin Kitchen

1 can of Stiegl Grapefruit Radler

1 grapefruit (pureed)

1 peach (pureed)

80ml Prosecco

Garnish – grapefruit slice

  • Puree the grapefruit and peach together.
  • Add a heaped tablespoon of the puree to a martini glass.
  • Add approx. 80ml of Prosecco
  • Top with Stiegl Grapefruit Radler

Campari Radler by beer writer Mark Dredge

1 can Stiegl Grapefruit Radler

60ml Campari

Garnish - lemon

  • The best way is to have a big glug out of a chilled can of Stiegl Grapefruit Radler, tip in the 60ml of Campari and tuck in.
  • For a slightly more stylish serve, add ice to two rock glasses, put half a can of Radler into each and then tip in 30ml of Campari. 
  • Watch it do its thing for a few minutes, garnish with a twist of lemon rind and then sup.

Rad Paloma by food and drink writer Jonathan Hatchman

1 can Stiegl Grapefruit Radler

1 Grapefruit

50ml mescal

Smoked sea salt

Chilli flakes

  • Mix smoked sea salt with a pinch of chilli flakes (to taste) on a saucer. Rub a slice of grapefruit around the rim of a glass and roll the rim in the salt mixture
  • Add a slice of grapefruit to a cocktail shaker and muddle.
  • Add 50ml mescal and ice, then mix for 30 seconds.
  • Double strain into the salt-rimmed glass. Top with the Stiegl Radler Grapefruit and stir gently.
  • Garnish with a twist of grapefruit rind.

The Irish Cyclist by drink writer Charlie Whitting

50ml Irish whiskey

Squeeze of fre

Stiegl Grapefruit Radler

Sprig of rosemary

  • Pour whiskey and ice into a mixing glass
  • Squeeze in the grapefruit juice and stir
  • Place ice cubes into a lowball glass
  • Strain the drink over the ice and top up with Steigl Grapefruit Radler
  • Garnish with a sprig or two of rosemary

Radlerovska by drink writer Charlie Whitting

50ml shot of vodka

25ml shot of fresh grapefruit juice

Stiegl Grapefruit Radler

Garnish Grapefruit rind

  • Shake the vodka and grapefruit juice with ice
  • Pour into the nick & nora glass
  • Top up with Steigl Grapefruit Radler
  • Garnish with a twist of grapefruit rind

The Green Lady by drink writer Charlie Whitting

12 basil leaves

50ml tequila

Squeeze of fresh grapefruit juice

Stiegl Grapefruit Radler

Salt (optional)

  • Muddle 12 basil leaves
  • Squeeze in the fresh grapefruit juice and tequila
  • Pour into a cocktail shaker with plenty of ice and shake
  • Use a fine strainer to pour into a chilled martini glass (salt rim optional)
  • Top up with beer

Ich Bin Raspberry Float by food and drink writer Jonathan Hatchman
330ml Mikkeller Ich Bin Raspberry Berliner,

25ml Gin

6 Fresh raspberries

Vanilla ice cream (raspberry ripple also works as a good alternative, if available)

  • Add a handful of fresh raspberries to a tall glass and muddle. Add 25ml gin, 100ml of the beer and stir slowly.
  • Add a scoop of ice cream then fill the glass with more beer.
  • Garnish with two fresh raspberries.

The Piscadler by founder of beer importer Euroboozer Martyn Railton

75ml Pisco

150ml Stiegl Grapefruit Radler

Half a lemon - juiced

1 Egg white

Six drops of angostura bitters

  • Beat a bit of the fizz out of the Stiegl Grapefruit Radler, like you would a shandy.
  • Combine in a shaker full of ice with the juiced lemon, the pisco and egg white.
  • Shake well and pour
  • Add six drops of angostura bitters
  • Sink

The Mitch Mimosa by Mitch Adams
150ml To Øl 45 day Pils

75ml grapefruit juice

25ml Elderflower liqueur (or cordial)

Garnish with grapefruit slice and rosemary

  • In a champagne flute add the elderflower liqueur
  • Next the grapefruit juice and then top up with the Pils.
  • Garnish with rosemary and a grapefruit slice.

Beer Granita by Euroboozer’s Andy Bennett
2 bottles x Mikkeller Limbo Raspberry

50ml simple syrup

Raspberry puree (cup of raspberries bashed and mashed)

25ml Framboise

Garnish - Fresh raspberries, sugar rim

  • Make raspberry puree by blending a cup of raspberries.
  • Add the beer and simple syrup to a large deep tray.
  • Pour in the puree and add a few whole raspberries to the mix.
  • Place in the freezer, remembering to break up the ice every 20 mins.  It should take 2-3 hours.
  • To serve, rim the glass with sugar, add a couple of scoops to a glass and then pour over 25ml of Framboise.
  • Garnish with a slice of lime.
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