What’s better than an ice-cold beer?  An ice-cold beer cocktail, of course.

Instead of having the oft-ordered beer and a shot, why not put the two together and create the perfect boozy balance?  In the last year or so, beer has become an integral ingredient in cocktails as bartenders and mixologists experiment with various flavors to create new flavor profiles.

If you are typically a beer lover, but aren’t much into spirits, these cocktails are an ideal way to transition from the bountiful beer world to the cocktail universe. Below are some delicious beer cocktail creations for you to try at home. And because April marks marks North Carolina Beer Month, we have also included a DIY Beer Body Scrub that the Umstead Hotel and Spa (located in Cary, N.C.) has created to celebrate the month of malts. Grab a drink, relax with a spa treatment. Any way you look at it, you’ll be getting hopped up.

Rusty Ale

Rusty Ale

Photo Courtesy of Drambuie

Rusty Ale

Courtesy of Anthony Caporale

Ingredients:

  • 1 part DRAMBUIE® Scotch Liqueur
  • 1 bottle Ale (Such as Brooklyn IPA)

Preparation: Pour DRAMBUIE into a pint glass and add your favorite ale.


Pendleton Shandy

Pendleton Shandy

Photo Courtesy of Pendleton Whisky

Pendleton Shandy

Courtesy of Jonathan Pogash

Ingredients:

  • 2 oz. Pendleton Whisky
  • 1 oz. Orange Juice
  • 2 oz. Lemonade
  • Beer, to Top
  • Orange Slice, for Garnish

Preparation: Build ingredients directly in a pint or pilsner glass filled with ice.


Godfather James

Godfather James

Photo Courtesy of KB Network News, Il Mulino Prime in New York

Godfather James

Courtesy of Elvis Djesevic, Il Mulino Prime in New York

Ingredients:

  • 2 oz. Cutty Sark Whisky
  • 1 oz. Disaronno Originale
  • 1 can/bottle Guinness Extra Stout
  • Sprig of Fresh Mint, for Garnish

Preparation: Pour the whisky and Disaronno in a tall, ice-packed pilsner glass and stir.  Top with Guinness. Garnish with fresh mint leaf.


Dessert Clove

Dessert Clove

Photo Courtesy of KB Network News, BKB in New York

Dessert Clove

Courtesy of Artimeo Vasquez, BKB in New York

Ingredients:

  • 1 1/2 oz. Vida Mezcal
  • 1 oz. Ruby Port
  • 1/2 oz. Clove Syrup (simple syrup infused with cloves to taste)
  • 3/4 oz. Lemon Juice
  • 1 tbsp. Brandied Maraschino Cherries
  • 2 dashes Angostura Bitters
  • 1 bottle Pilsner Urquell
  • 1 Orange Peel

Preparation: Muddle cherries in lemon juice. Add mezcal, port, clove syrup and bitters. Shake and strain into a Collins glass, then top with Pilsner Urquell. Garnish with an orange twist.


Michelada

Michelada

Photo Courtesy of KB Network News

Michelada

Courtesy of Restaurant Toloache Thompson

Ingredients:

  • 1 bottle Pacifico Beer
  • 2 oz. Lime Juice
  • 1 tsp. Tapatio Hot Sauce
  • 1/2 tsp. Worcestershire Sauce
  • Tajin Chile Piquin, for Rim of Glass
  • Lime Wedge, for Garnish

Preparation: Fill a Tajin-rimmed glass 1/4 with ice. In a separate glass or bowl, combine the Tapito hot sauce and Worcestershire sauce with the lime juice; stir well. Pour the Pacifico beer to fill the glass. Garnish with the lime wedge.


Pardon My French Mary

Pardon My French Mary

Photo Courtesy of KB Network News, Pardon My French in New York

Pardon My French, Mary

Makes: 2 drinks
Courtesy of Simone Sebbah, Pardon My French in New York

Ingredients:

  • 2 oz. Referent Vodka
  • 3 oz. Tomato Juice
  • 3/4 tsp. Cayenne Pepper
  • 3/4 tsp. Spicy Paprika
  • 1/4 tsp. Fresh Black Pepper, Ground
  • 1 tsp. Himalayan Sea Salt
  • 1 Lemon, Juiced
  • 1 Guinness Beer
  • 4 Spanish olives, for garnish

Preparation: Stir together the tomato juice, cayenne pepper, spicy paprika and juice from the lemon in a spouted liquid measuring cup until combined. Add Referent vodka. Combine the black pepper and sea salt in a shallow bowl. Wet the rim of two cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into the glass and top with half of the Guinness beer. Garnish each drink with three olives on a skewer.


Beer Body Scrub

Beer Body Scrub

Photo Courtesy of Shutterstock.com

DIY Beer Body Scrub

Courtesy of Pastry Chef Evan Sheridan and Spa Director Carolyn Doe, The Umstead Hotel and Spa (Cary, N.C.) Infused with local favorite Willow Wit Beer, this body scrub softens dry winter skin, pulls out impurities, and even helps shield against harmful UV rays.

Ingredients:

  • 5 oz. Epsom Salt
  • 1-2 tbsp. Olive oil
  • 1 tbsp. of Weeping Willow Wit beer
  • 2-3 drops Lemon Oil
  • 1 Basil Leaf, Finely Chopped

Preparation: In a mixing bowl, combine the epsom salt and olive oil. Slowly add the beer and wait until it settles in the bowl. Mix in remaining ingredients. Prepare a warm shower and gently apply the scrub in circular motions over your legs, exfoliating the skin to a smooth finish. Breathe deeply and absorb the gentle aromas. If you experience breakouts, apply to your shoulders and back to soothe and remove impurities in the skin. After each use, store the remainder in an air tight container and keep refrigerated.