5 Beer-based cocktails from around the world
By Carly Wray

This article originally appeared in TheSpir.it

Here’s how the saying should go: “When life gives you lemons, make lemonade. Then pour it in your beer.” After doing so, you’ll have joined the grand Shandy-esque tradition of spiking lager with a citrus mixture, a combo meant to lighten up the drink’s alcohol content and refreshment factor. (One thing it will not lighten up is the attitude … Read more

What’s better than kicking back with some beer and pretzels? Why, adding some chocolate and marshmallow to the mix, of course! Beer and pretzel marshmallows are a brilliant creation.

Confectioner Truffle Truffle makes beer marshmallows (I didn’t know there was such a thing), dips them in chocolate and tops them off with a beer and pretzel brittle. Sweet, salty, crunchy, chewy … with beer. Though they were created for the Super Bowl, I don’t think … Read more

Courtesy of Bols Genever.

Herradura Mixologist Mark Drew created this variation of a classic Jamaican drink, the Stout punch, to honor the Steelers SuperBowl XLV team. The Steelers colors are represented by stout (for black) and Herradura Reposado tequila (for gold).

Pair with a Terrible Towel and enjoy. Courtesy of Hornitos Tequila. 

A guide to the essential glassware for serving beer …Read More

Time to start breaking out the Holiday cocktails. I thought we’d kick off the season with an easy favorite featuring Guinness and Champagne. That right, Guinness and Champagne, of course, you could use prosecco, Asti or any other sparkling wine. Courtesy of Guinness.

Guinness Foreign Extra Stout available in the US for the first time since Prohibition …Read More

The New York Times talks about the flavor enhancing properties of water. Yep, H₂O.
YumSugar shows us how to top off your cocktails with a pretty heart pattern.
Dos Equis is putting on the most interesting show on earth. Sounds like a good old fashioned freak show.
EndlessSimmer shared some amazing things you can do with cans
Our friend Laren at Serious Eats NYC reviews the Joey Ramone Cocktail at Peels in the … Read more

Ingredients

1 large pasilla negro chile, stemmed, seeded, deveined
1 1/3 cups half-and-half
2 ounces Mexican chocolate, chopped into small pieces
3 ounces semi-sweet chocolate, chopped into ¼-inch pieces
4 egg yolks
½ cup sugar
1 1/3 cups heavy (whipping) cream
1 ½ teaspoons pure vanilla, preferably Mexican
¼ cup Bohemia beer

Instructions

In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it … Read more