With beer cocktails steadily on the rise, you can likely expect to see them popping up at your local watering hole, favorite eatery, neighbor’s backyard BBQ, and plenty of other places this summer. I haven’t had much experience with beer cocktails, but the one or two I have had were surprisingly good. Don’t get me wrong, beer cocktails aren’t for everyone, but don’t let the unexpectedness of it steer you away from sampling this latest cocktail trend. If you’re interested in whipping up a few beer cocktails in the courtesy of your own home then you may want to consider these beer cocktail recipes from Tequila Don Julio. Both cocktails were created by New York City mixologist Tim Cooper, so you don’t have to worry about your beer cocktail turning into some bizarre concoction only a mother could love.
Palo-veza (Pictured Above)
1 ounce Tequila Don Julio Reposado
3 ounces Grapefruit Soda
3 ounces Lager
Grapefruit Peel for Garnish
Combine Tequila Don Julio Reposado, grapefruit soda and lager into a highball glass with ice (salted rim optional). Garnish with a long grapefruit peel.
I’m sure you’ve had it marked on your calendar ever since you bought that planner for half-off at Barnes & Noble, but in case you’ve somehow forgot, National Margarita Day is this Friday, February 22nd. I’ve come across a ton of margarita recipes in honor of the Lushworthy holiday and Tequila Don Julio’s “Metate Margarita” is one drink recipe that truly caught my eye. This particular margarita calls for your standard agave syrup and fresh lime juice, but the unique addition to the “Metate Margarita” is the Tequila Don Julio Blanco that’s infused with peanuts, sesame seeds, Chipotle, Ancho Chile, and Valrhona Cacao Nibs. The directions are pretty intense so you may want to have a backup margarita ready if you plan on whipping this bad boy up for National Margarita Day.
1 1/2 ounce Metate* infused Tequila Don Julio Blanco
1/2 ounce Fresh Lime Juice
1/2 ounce Agave Syrup
Combine infused Tequila Don Julio Blanco, fresh lime juice and agave syrup into a cocktail shaker with ice. Shake well. Strain into a rocks glass (salted rim optional).