The Bar Journal

We’ve had cocktails that foam, smoke, solidify or evaporate on the tongue, but now mixologists are falling back on something a little simpler: the beer cocktail (or beertail).

Concoctions involving beer have been around for centuries, but with the exception of Black Velvet – a mix of Guinness and champagne – they have rarely been considered stylish.

That’s about to change now that the nation’s coolest bars are trumpeting the delights of the beertail.

At Dabbous, London’s restaurant of the moment (it has  waiting list running into next year), you can sip a pewter tankard of Giddy Up, a mix of tequila, elderflower cordial, honey and Sierra Nevada IPA .

Scottish craft beer company BrewDog also serves ‘cockt-Ales’ in its bars across the UK.

These include the Hardcore Zombie, a mixture of Hardcore IPA, rum, ginger beer and fresh lime, and the Posh Punk-  Punk IPA with gin and lemonade.

‘Craft beer is ll about innovation and creating awesome new flavours and ideas, so why not make a great cocktail with it?’ ….

Although I remember Erik Lorincz experimenting succesfuly with beer in cocktails already 6 years ago .

If you are in London (THE COCKTAIL WORLD CAPITAL) must pay a visit to :

Hawksmoor, London

The steakhouse’s take on a Turbo Shandy is a mix of London Pride, gin, ginger and lemon.

Portobello Star, London

The Guinness Punch – Wray and Nephew Overproof rum, Guinness, condensed milk and winter spices – is a must if you’re in Notting Hill.

CHEERS !