The Best of Both Worlds - Beer Cocktails

Chamomile High Club
Created by Kate Bolton of Maven in San Francisco

2 oz. Russell's Reserve Bourbon
½ oz. Apricot liqueur
½  oz. Chamomile syrup*
¾ oz. Fresh lemon juice
1 Dash Angostura Bittersa
2 oz. IPA
Tarragon stalk, for garnish

Combine first five ingredients in a shaker with ice; shake and top with IPA. Add one big ice cube; garnish with fresh tarragon.

Marshall Manhattan
Created by Kellie Delario

2 oz. Russell’s Reserve Bourbon
1 oz. Spiced stout syrup
1 Dash Angostura Bitters
Spiced Stout Syrup
Spiced or Brandied Cherries for garnish

Combine the ingredients in a shaker filled with ice cubes. Stir and strain in a cocktail glass. Garnish with cherries.

Fiery Apple
Created by TGI Fridays

2 parts Fireball Cinnamon Whisky
1 part Lemon Juice
1 part Lime Juice
1 1/2 parts Agave Nectar Syrup
4 parts Angry Orchard Crisp Apple Cider

Mixer with ice and strain into glass. Garnish with a lemon.

Cerveza Nicola
Created by Campari

1/2 oz. Campari
½ oz. SKYY Vodka
Top Peroni Beer

Pour Campari and SKYY Vodka over ice into a draft style glass and fill to the rim with Peroni. Garnish with an orange slice.

Campari & IPA Spritzer
Created by Campari

1 ½ oz. Campari
6 oz. IPA beer of your choice
Lemon twist

Fill a glass with ice and add Campari. Slowly pour in the beer. Squeeze lemon peel over the drink to release oils and rub alongside the rim of the glass.

Cali Ginger
Created by Caliche Rum

2 oz. Caliche Rum
3/4 oz. Fresh Lemon Juice
3/4 oz. Agave Nectar
Top with Ginger Beer

Combine all ingredients, except ginger beer, in a shaker filled with ice, shake vigorously until well chilled. Strain into an ice filled highball glass and top with Ginger Beer.