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In certain pockets of the Midwest, the combination of beer and olives is known as the Beertini, a drink deeply engrained in barroom culture.
Add tomato juice to the Midwestern Beertini and you get South Dakota’s Red Beer, which draws parallels to the Michelada—minus the spice.
This cocktail balances savory aquavit with sweet-tart fruit elements: Amer Picon, lemon and the Violet Hour’s house grenadine.
The best selling radler at Chicago's Das Radler is their blood orange rendition, a base of Ayinger Brau Weisse topped with sparkling blood orange soda.
Cristiaan Röllich looks to the kitchen for the inspiration behind his Pandora, which builds on a base of housemade cherry compote and finishes with blonde ale and pisco.
At New York’s tiki-inspired Dutch Kills, Tom Richter builds on the classic radler template with the fitting additions of falernum and orange flower water.
NoMad’s Leo Robitschek borrows Chef Daniel Humm’s strawberry pickling vinegar for a housemade shrub in this updated radler.
New York City bar 151's Campari-laced riff on the traditional German beer and citrus drink, the radler.
Dan Greenbaum of Attaboy opts for a lighter interpretation of the Margaladaoma challenge.
Jane Danger’s Margaladaoma is an ode to the flavors of all three drinks, plus a hint at her tiki roots.