Looking for the perfect summer drink?

What to have, what to have… Thirst quenching beer or a refreshing cocktail? With a beer cocktail you don’t have to choose. Check out what these NYC bartenders got brewing.

At the The Hall Brooklyn, GM/Beverage Director Noble Harris created the MP Shandy, a classic beer cocktail with Gaffel Kolch, Maraschino Liquor, fresh lemon and lime ginger ale, as well as the MP Grog with refreshing Cisco Light, Spiced Rum, guava nectar and ruby red grapefruit juice.

At Resto, located in Manhattan, Beverage Director Bill Brooks serves up the Grote Markt Punch – Genever, aged cachaça, lemon, demerara, La Chouffe and soda.

MP Grog

MP Grog

Photo courtesy of The Hall Brooklyn

MP Grog

Ingredients:

  • 1 oz. Sailor Jerry Spiced Rum
  • 1/2 oz. Fresh Lemon Juice
  • 3/4 oz. Guava Nectar
  • 3/4 oz. Grapefruit Juice
  • 1 Dash Grapefruit Bitters
  • Top with Cisco Sankaty Light Beer

Preparation: Serve on the rocks in a copper mug with brandied cherries and a grapefruit twist.


MP Shandy

MP Shandy

Photo courtesy of The Hall Brooklyn

MP Shandy

Ingredients:

  • 3/4 oz. Luxardo Maraschino Liquor
  • 1 oz. Fresh Lemon
  • dash Peychauds Bitters
  • Top with ABC Easy Blond Beer and Ginger Ale

Preparation: Serve on the rocks in a 12 oz. beer glass with a lemon wheel and brandied cherries.


Grote Markt Punch

Grote Markt Punch

Photo courtesy of Resto

Grote Markt Punch

Ingredients:

  • 1 1/2 oz. Diep 9 Genever
  • 1 oz. Cocchi Americano
  • 1/2 oz. Aperol
  • 3/4 oz. Lemon Juice
  • 1/4 oz. Spiced Demerara Syrup*
  • 1 Poperings Hommel Ale

Preparation: Add ingredients except the beer to a Boston Shaker. Add 1-2 Kolddraft ice cubes and lightly shake for about 20 seconds. Strain into a Pop Hommel glass with cracked ice. Top with Pop Hommel and garnish with lemon wedges and serve with the remainder of the beer.

*Spiced Demerara Syrup

  • 2 cups water
  • 1 lb Demerara Sugar
  • 4 Cinnamon Sticks
  • 6-8 Cloves, Whole.

Preparation: Add water to the sugar, add cinnamon sticks, cloves and bring up to heat until the sugar dissolves. Let steep for 2 hours, strain and keep cool.