Preparation: Rub the rim of a pint glass with lime wedge, then coat the rim in kosher salt. Fill the glass with ice and add lime juice, Sriracha,Maggi, and jalapeño. Add beer and garnish with a lime wedge. Stir gently with a bar spoon if desired.
This is a recipe from GQ Magazine and is attributed to Tuan Bui of An Choi restaurant in New York City. It is a Vietnamese/Thai spin on the classic Mexican drink, the Michelada.
1 750 ml bottle Peche Lambic Beer (try Lindemans or substitute Framboise Lambic)
1 750 ml bottle Dry Prosecco
10 dashes Angostura Bitters
1 cup Seltzer
.5 cup (or to taste) Honey Syrup
.5 cup (or to taste) freshly squeezed Lemon Juice
4 peaches, thinly sliced
4 lemons sliced into wheels
Garnish: Peach Slice and Blueberries
Tools: Large Bowl or Pitcher, Muddler, Bar Spoon
Preparation: In a large bowl or pitcher, gently press the blueberries until they split. Add lambic beer, prosecco, bitters, and seltzer. Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness. Add peached and lemons. Serve in ice-filled collins glass or cups, making sure that each serving is alloted some of the fruit
This is a recipe from In Style Magazine and is attributed to Jason Stevens of Bar Congress in Austin. The recipe serves 8-10 with leftovers. It also recommends an option to create ice cubes with freshly steeped and cooled ginger tea