Glueh Kriek
A glühbier recipe that works with sours, stouts, ales and more.
- story: Chloe Frechette
- photo: Lizzie Munro
Partner Content
Red Texas Spritz
In her riff on the Aperol spritz, Abigail Gullo infuses the Italian liqueur with lemongrass and blackberry.
- story: emma_g
- photo: Lizzie Munro
Beertini
In certain pockets of the Midwest, the combination of beer and olives is known as the Beertini, a drink deeply engrained in barroom culture.
- story: Lizzie Munro
- photo:
Red Beer
Add tomato juice to the Midwestern Beertini and you get South Dakota’s Red Beer, which draws parallels to the Michelada—minus the spice.
- story: Lizzie Munro
- photo: Lizzie Munro
The Rorschach Test
This cocktail balances savory aquavit with sweet-tart fruit elements: Amer Picon, lemon and the Violet Hour’s house grenadine.
- story: Chloe Frechette
- photo: Lizzie Munro
Das Radler
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.
- story: Chloe Frechette
- photo: Daniel Krieger
Pandora
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.
- story: Chloe Frechette
- photo: Daniel Krieger
Hop Over
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.
- story: Chloe Frechette
- photo: Daniel Krieger