Grog Nog

This cocktail is perfect for a night cuddling by the fire with a good book! This is perfect as a dessert cocktail or by itself.

1.5 oz Dark Rum (I used Zaya Rum)

2 oz Cream

1 Egg White

.5 oz Vanilla simple Syrup

3 oz Oatmeal or Milk Stout

lemon wedge

Vanilla sugar


Take a chilled glass and run lemon wedge around the edge and rim glass with vanilla sugar. Combine rum, cream, egg white and syrup into a mixer, shake hard to emulsify. Open shaker and pour in beer, and give the shaker a couple more shakes. Pour into prepared glass and garnish with a sprinkle of cinnamon on top.

the urbanite

Let’s face it, the Cosmo was sooooo last decade. Yet, weirdly enough, it still remains one of the most commonly ordered drinks at bars. I blame this partially on lack of bartender creativity combined with lack of knowledge on the consumer end.

Anyways…. I almost never drink vodka, partly because I think it’s a flavorless spirit that adds nothing but an alcoholic backbone to cocktails, but mostly because I am a gin girl. I recently found myself in possession of vodka, leftover from an evening of Bloody Beers with a fellow beer mixologist, and said what the hell, let’s use it. Since, naturally, I am a gin martini girl, the first vodka cocktail I could think of was the Cosmopolitan. Not typically a fan of the Cosmo, I took it upon myself to sex up the concoction with a beeralicious twist.

My first rule of thumb, when trying to redesign a cocktail to include beer, is to look for ways to substitute ingredients. Juices, sodas and sour mixes are often easily replaced with beer. Lucky for me, I’m not a fan of the sugary artificial cranberry juices that one finds in most stores… so nixing the cranberry juice from the Cosmo was a no-brainer. Unfortunately, sour cranberry beers are rare and not readily accessible, so executing a perfect substitution was not an option. Instead, I opted to swap out cran juice for a kriek — a spontaneously fermented sour ale brewed with cherries. Now trust me on this one, nothing beats switching out a non-alcoholic ingredient for an alcoholic one. (Am I right, or am I right?)

Continuing to veer away from an overly sweet cocktail, I opted to use orange bitters in lieu of triple sec. The result, I am quite proud of… even if it is a vodka cocktail. Now I could be wrong, but something tells me that if the ladies of Sex and the City had the chance, they would drink The Urbanite over the Cosmo any day!

The Urbanite


  • 1 1/2 oz Vodka (citrus is typical)
  • 1 oz Kriek
  • 1/2 oz fresh lime juice
  • 2 dashes Orange bitters
  • lime twist for garnish


Shake the vodka and lime juice, strain into a martini glass. Add the kriek, finish with two dashes of orange bitters and garnish with a lime twist.


Originally from Mexico, this “hangover cure” has seen many different variants from grapefruit juice to sliced habaneros. Michelada is roughly translated as “my iced beer” or “ice cold beer.” Traditionally served in a big bowl shaped glass (usually reserved for cocktails) filled with ice, I like to make this in a pitcher and share it all around the morning after a Taco Tuesday!

12 oz Pilsner (I used Scrimshaw by North Coast Brewing Co)

Half a habanero diced

Dash of Worcestershire  sauce

Shot of Tequila Blanco

1 oz lime juice or pickle juice

Hop Salt


Dice the habanero and toss into a shaker with juice, tequila and Worcestershire sauce and shake. Strain mixture into a small pitcher with beer. Mix with a spoon and separate into two iced glasses prepared with a slice of cucumber and rimmed with hop salt.

Arriba! Abajo! Al centro! Al dentro!!!

(Up! Down! In the middle! Down the hatch!)


Holiday Beer Cocktail Roundup w/ Revival Bar + Kitchen and Bison Brewing

For everyone who couldn’t attend the first beer mixology event at Revival Bar + Kitchen in December, let’s get you caught up on what you missed.  The cocktails, featuring Bison Brewing beer, are in the spirit of the holidays. Think warm winter baking spices and rich dark chocolate. I say it’s not too late to mix one up!

Lump of Coal

.5 Old Bardstown bourbon
.5 Leopold’s cherry liqueur
.5 Averna amaro
.25 lemon
2 dashes maple bitters*
1.5 oz Bison Chocolate Stout

Shake all ingredients together vigorously, serve in coupe or stemmed cocktail glass.

*I used housemade maple bitters here, but you try using Urban Moonshine’s maple bitters, or just leave them out.


1 oz Famous Grouse scotch
.5 oz Barenjager honey liqueur
.25 oz fresh lemon
3 hearty dashes Bar Keep “baked apple” bitters
2 oz Bison Gingerbread Ale

Shake everything except beer, strain into rocks glass, fill with ice. Top up with gingerbread ale and stir.

Beer Nut Punch

With the goal of being the foremost resource on the subject of beer cocktails, is constantly seeking contributions from readers, bars and restaurants, spirits brands, breweries and other mixologists. Today’s guest mixologist recipe, the Beer Nut Punch, comes to us from Ross Henrickson of Fort Collins, CO.

In regards to recipe inspiration, Ross notes: “I have been obsessed with eggnogs and their derivatives, lately (coquitos, horchatas, flips, possets, etc) and wanted to somehow marry them to my love of craft beer (and peanut butter)!”

The base punch recipe can be served on its own, served over ice, or blended into “spin-off” cocktails. Ross recommends trying his “Rumbnuts” or “Reese’s on the Rocks”.

Beer Nut Punch


  • 14 oz. (1 ¾ c) CANNED LIGHT COCONUT MILK
  • 7 oz. (1 ¾ c) POWDERED PEANUT BUTTER**
  • 4 oz. (½ c) STRONG ALE (IPA)
  • 3 oz. (1/3 c) MALTED MILK POWDER***
  • 2 oz. (½ c) TOASTED ALMONDS
  • ½ teaspoon CINNAMON
  • ½ teaspoon NUTMEG
  • ½ teaspoon GINGER
  • ½ teaspoon SMOKED PAPRIKA

Blend on high speed until smooth. Serve over ice in glasses.
*If you don’t have vanilla flavored milk, add 1 teaspoon of vanilla extract.
**If you don’t have powdered peanut butter, use one 1½ c of regular creamy peanut butter.
***If you don’t have malted milk powder, use one 1/3 c honey.




  • 3 parts BEER NUT PUNCH
  • 1 part RUM

Stir and serve over ice.


Reese’s on the Rocks

(a variation on DRAFT mag’s Guinness Caribbean Punch)


  • 7 oz. BEER NUT PUNCH
  • 16 oz. RICH STOUT (like guinness or young’s double chocolate)
  • 1 raw egg
In a pitcher, vigorously beat the egg and punch together.
Slowly pour the stout down the side of the pitcher and gently mix.
Serve over ice.

Spiced Holiday Brew Hattan

As a small child I watched my Great Grandparents sip highballs during the holidays, and it sure seemed to make them happy. Not too much, just enough to add a rosy glow and some holiday cheer. This cocktail is inspired by just that!

The Spiced Holiday Brew Hattan

1oz Leopold Bros Maryland Style Rye Whiskey
.25oz Leopold Bros Manhattan Apple Whiskey
.25oz Leopold Bros 3 Pins Alpine Herbal Liqueur
Bar Spoon Combier
2 Dashes Bitter Truth Mole Bitters
Approx. 6oz Anchor Our Special Ale – 2011 used here.

Combine all liquor in a cocktail shaker. Stir to chill and mix.

Pack a big ol’ Highball Glass or Goblet with fresh ice. Strain liquor, top with beer. Sprinkle fresh ground nutmeg on top of the lacing. Sip and smile.

Try and search out Leopold Brothers products if at all possible, they are outstanding. If not, a traditional Rye Whiskey will work, you may want to add just a touch of sweetener – agave nectar or honey. A good quality Apple cordial could be substituted for the Apple Whiskey, and a great herbal liquor like Benedictine would be a decent substitute for the 3 Pins, but; some kind of added cinnamon would be necessary. Try stirring the completed drink with a cinnamon stick before adding the nutmeg.

Agave Meets Wheat in the Hoegaarita

I was recently talking with some friends of mine about what is next in the world of cocktails and the subject of beer cocktails became the topic of conversation. This was, to me, the next exciting, creative avenue in mixology. Then, only a few days later, Ashley approached me online and asked me to become involved in this project. I was delighted, however, working in a small wine/craft cocktail bar in Olympia WA, my beer selection is limited to only about a dozen bottle selections, we do not have a tap system. I knew my first foray into beer mixology would have to be simple, un-intimidating, and appeal to a wide audience. I started with flavors that already work well together, Hoegaarden and orange.

From there it was easy, I already made a margarita cocktail for the owners’ father that substituted a French orange marmalade for orange liquor in a margarita. I wasn’t sure how well the agave flavors and the wheat of Hoegaarden would work together but the match proved to be heavenly. I created this cocktail on a particularly slow night in the restaurant which allowed for some tasting and discussion with the customers and the waiter who was working that night. They all loved it and soon the waiter, Stephen, had one of the drinks at almost every table in the restaurant.


1.5oz tequila blanco
.25oz lime juice
a bar-spoon of orange marmalade
shaken and double strained into a coup glass
topped with 2oz of Hoegaarden

turbulence: Ashley’s Signature Cocktail

turbulence (ˈtɜːbjʊləns)

— n
1. a state or condition of confusion, movement, or agitation; disorder

2. signature beer cocktail of The Beer Wench

Essentially, a signature [insert choice word] anything is a piece of work or object that readily identifies its creator or owner — think signature artwork, signature pieces of clothing, and signature drinks.

From the moment I started experimenting with beer mixology, I became obsessed and preoccupied with designing what I wanted to ultimately become, my signature beer cocktail.

At minimum, I knew that my signature drink would need to include Saison, my favorite style of beer, and Gin, my favorite spirit. Luckily, the two ingredients play extremely well together. The botanical nature of gin really compliments the spicy and fruity esters of the Saison style.

As for the recipe, I turned to one of my all-time favorite cocktails — The Aviation — for inspiration. The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York. Seeing as how I grew up in NY, it only seemed appropriate that I find inspiration from this cocktail.

The Aviation traditionally consists of gin, lemon juice, maraschino liqueur, and creme de violette (some recipes omit the creme de violette, though). Garnish varies from lemon twist to cherry to star anise. In lieu of maraschino liqueur, I opted to use a Kriek — a sour cherry, spontaneously fermented Lambic style of beer that hails from Belgium. As a tribute to the friend that first introduced me to The Aviation cocktail, Ryan Magarian, who is a well-known mixologist and the co-founder of Aviation Gin, I chose to use Aviation Gin as the main gin for the recipe.

As for my choice of Saison, the recipe calls for Dupont at the moment, which I am hoping to replace with Bison Brewing’s Saison de Wench, my namesake farmhouse ale brewed with roses, hibiscus, lemongrass and pink peppercorn, which should be released in bottles this spring.



  • 1 1/2 oz. Aviation Gin
  • 1/4 oz. Creme de Violette
  • 1/4 oz. Lemon Juice
  • 1/2 oz. Kriek
  • 1 1/2 oz. Saison Dupont
  • Star Anise Garnish


  1. Add gin, creme de violette + lemon juice in a shaker, shake vigorously 15 counts, strain into martini glass.
  2. Add kriek and saison, garnish with star anise.

BeerMixology.Com has Launched!!!


After months of research & development, a team of craft beer and mixology experts across the U.S. has finally unveiled its new and exciting project, — the Internet’s most comprehensive and collaborative resource for beer cocktails.

In its most basic definition, beer mixology is defined as the art or skill of crafting and mixing cocktails that use beer as an ingredient. One of the newest and most innovative trends in both the spirits and beer industries, beer cocktails have begun to appear on the most prestigious of bar menus, and some unexpected places, in many of the major metropolises — especially in the cities boasting the largest craft beer cultures (San Francisco, Portland, Seattle, Denver, etc.).

“Beer Cocktails are taking the country by storm! Whether you’re into craft beer or your simply a fan of a good mixed drink, I think this trend touches people from all over the board. I’m excited to see where this takes us!” Tatiana Peavey, founder of

Although mixing cocktails with beer is an emerging trend, it is slow to grow. Most mixologists and bartenders are hesitant to experiment with beer as an ingredient. Beer Mixology’s cross-drinking founder, Ashley Routson, attributes this problem to lack of resources on the subject, “Most traditional cocktail books and classes train people how to manipulate spirits with the use of bitters, syrups, juice, herbs, spices and even other spirits. Virtually none of them talk about using beer as an ingredient.”

It is also possible that the large spectrum of beer styles is also intimidating to the non-expert. Perhaps the real issue is not the lack of talent, but the lack of education. Routson notes, “Expecting a mixologist to know everything about beer would be like expecting a beer expert to know everything about wine. Not all alcohol is created equal, and it is extremely hard to be an expert at them all. This is why I think it is crucial for beer experts and professional mixologists to work together in crafting beer cocktails. A confluence of the minds, if you will. Beer mixology is what I consider to be a beautiful hybrid of both beverages and their cultures.”

With the goal of answering the need for a beer mixology resource, Routson sought the help of friends who were already successfully developing and executing beer cocktail recipes and events. She roped in some of the most talented mixologists and beer connoisseurs, all from major food & beverage capitals in the U.S. The founding team, all whose bios can be found on the website, includes Ryan Conklin, Jess Hunter, Tatiana Peavey, Rocky Yeh, Angelo De Ieso, Bradford Knutson, Justin Lloyd, Nat Harry, and Routson.

The team of beverage misfits expects to hit some road bumps with the launch of its innovative website. Many beer purists argue that beer is already, in itself, a perfectly crafted cocktail of barley, hops, yeast, and water. And why would anyone want to upset that balance?

Although already loaded with talent, is still seeking additional talent to join the team. will post and credit any bar or spirits brand that wants to feature their own beer cocktails on the site, and will gladly promote all beer cocktail events. Send all contributor requests and media inquiries to

About Beer Mixology
Beer Mixology was founded by a group of craft beer and cocktail experts from all over the United States, all with different backgrounds in the wonderful world of booze. Some are renowned and experienced mixologists, others brewers and craft beer aficionados, some come from both worlds, but all share a common passion for the art and science of beer mixology.

Tower Glen

Starting this blog off right with a jolt to all the scotch fanatics. Those who scoff at adding ice or water beware, I’m about to suggest adding something far more impure to your beloved scotch: Tower 10 IPA by Karl Strauss. The peat cuts right through that hop aroma creating a symbiotic nuance of citrus and peat. Scoff all you want but make one of these and this is all you’ll want after a difficult day at work.

Pour  0.5 oz of Glenlivet 12 year  over 8 oz of Karl Strauss Tower 10 IPA and you will setting a good start to your evening fun!