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Black Velvet

The Black Velvet is a beer cocktail made from stout (often Guinness) and white, sparkling wine, traditionally champagne. The drink was first created by the bartender of Brooks’s Club in London in 1861, to mourn the death of Prince Albert, Queen Victoria’s Prince Consort. It is supposed to symbolise the black or purple cloth armbands worn by mourners.

Preparation: A Black Velvet is made by filling a vessel, traditionally a tall champagne flute, halfway with sparkling wine and floating the chilled stout beer on top of the wine. The differing densities of the liquids cause them to remain largely in separate layers (as in a pousse-café). The effect is best achieved by pouring over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides rather than splashing into the lower layer and mixing with it. THIS IS THE USA VERSION: Cider or Perry is used in place of the more expensive champagne, it is known as a “Poor Man’s Black Velvet,” –source of article– 

download-1Black and Tan

Black and Tan (in some parts of world known as Black & Brown or Brown & Tan) is a beer cocktail made by layering a pale beer (usually pale ale) and a dark beer (usually stout). The term likely originated in England, where consumers have blended different beers since at least the seventeenth century. The name “black and tan” had earlier been used to describe the coats of dogs, such as the black and tan coon-hound. The earliest recorded usage of the term in the drink context is from 1881, according to the Oxford English Dictionary, in the American magazine Puck. The first recorded British use of the term to describe a drink is from 1889. 

Preparation: To prepare a Black and Tan, fill a glass halfway with pale ale then add the stout. The top layer is best poured slowly over an upside-down tablespoon placed over the glass to avoid splashing and mixing the layers. A specially designed black-and-tan spoon is bent in the middle so that it can balance on the edge of the pint-glass for easier pouring. Alternatively, the stout can be poured first so that the drinks are thoroughly mixed together. –source of article– 

photo-1Bananen-weizen (Banana Wheat Beer)

Preparation: Chill a hefeweizenbier glass, (or a tall pilsner glass). While keeping the glass at an angle, so that it does not develop too much foam, pour the beer (Hefeweizen) into the glass. The bottleneck should be dunked slightly into the beer and then slowly pulled up. Since the yeast that settles at the bottom of the bottle is a small remnant of wheat beer, shake the bottle and dump it into the wheat beer glass. Once the foam head sets, fill the glass with well chilled banana juice.

20131227bulcocktail2The Cuban Bul

Preparation: Pour ginger beer and pilsner or pale ale carefully into a pitcher. Add lime juice (to taste) and stir gently to mix. Pour into ice-filled glasses, and garnish each glass with a lime wedge if desired.


A boilermaker can refer to two types of beer cocktail. In American terminology, the drink consists of a glass of beer and a shot of whiskey. The beer is either served as a chaser or mixed with the whiskey. When the beer is served as a chaser, the drink is often called simply a shot and a beer. In Philadelphia, it is commonly referred to as a Citywide Special, often combining Pabst Blue Ribbon or a similar inexpensive beer, with Old Crow Bourbon or another inexpensive whiskey. In the United Kingdom, the term boilermaker refers to a half pint of draught mild mixed with a half pint of bottled brown ale. The use of the term in British pubs can be traced back to about 1920.

Preparation: Traditionally, the liquor is drunk in a single gulp and is then “chased” by the beer, which is sipped. The liquor and beer may be mixed by pouring or dropping the shot into the beer. The mixture may be stirred, if desired. If the actual shot glass is dropped into the beer glass, the drink is known as a depth charge. The liquor may be poured directly into an open beer bottle or can after removing some of the beer. –source of article

flaming-doctor-pepper-cocktailFlaming Doctor Pepper

A Flaming Doctor Pepper is a flaming cocktail said to taste like the soft drink Dr Pepper, although Dr Pepper is not one of its ingredients. Invented by Dave Brinks of the Gold Mine Saloon in New Orleans

Preparation: (PLEASE USE COMMON SENSE) It is usually made by filling a shot glass with 3 parts Amaretto and 1 part high-proof liquor, such as Everclear or Bacardi 151. The two liquors are not mixed; the high-proof alcohol is layered on top of the Amaretto. The shot is then set on fire and dropped into a glass half-filled with beer. The flames are extinguished by the beer, and the cocktail should then be drunk quickly. –source of article

147321772Irish Car Bomb

An Irish Car Bomb is an American bomb shot cocktail, similar to a boilermaker, made by dropping a shot of Irish cream and whiskey into a glass of stout. The “Irish” in the name refers to the drink’s Irish ingredients; typically Guinness stout, Baileys Irish Cream, and Jameson Irish Whiskey. The term “car bomb” combines reference to its “bomb shot” style as well as the noted car bombings of Northern Ireland’s Troubles. The name is sometimes deemed offensive, with some bartenders refusing to serve it. The inclusion of the drink in an English bar’s 2014 promotional material drew complaints, followed by withdrawal of the promotion and a public apology by the bar manager.

Preparation: The whiskey is poured over the Irish cream in a shot glass, and the shot glass is then dropped into a glass of stout. The drink should be consumed quickly as the cream will cause it to curdle within a short time. While Kahlúa was part of the original recipe, it is often excluded from the drink today. Some refer to the original recipe as a Belfast Car Bomb. –source of article

downloadThe Lunch Box 

Ingredients: ♦1/3 glass Beer  ♦1/3 glass Orange Juice  ♦1 oz. Amaretto

Preparation: Combine beer and orange juice in a beer mug. Drop in a 1 oz. shot glass full of Amaretto and drink quickly.


A snakebite is an alcoholic drink made with equal parts of lager and cider. Snakebite in the United Kingdom may be served with a dash of blackcurrant cordial, referred to as a snakebite and black. Stout may be used instead of lager in the United States. Snakebite and black is also known by the name diesel. A stronger variant involves the addition of a shot of vodka, known as a turbo diesel –source of article

Ingredients: ♦1/2 pint cider ♦1/2 pint lager ♦1 dash blackcurrant cordial

Preparation: Pour the lager first then add the blackcurrant cordial. Top up with the cider. The colour should be very dark approaching the colour of Guinness. 


The word wassail comes from Old English was hál, related to the Anglo-Saxon greeting wes þú hál , meaning “be you hale”—i.e., “be healthful” or “be healthy”. Wassail is a hot, mulled punch often associated with Yuletide drunk from a ‘wassailing bowl’. The earliest versions were warmed mead into which roasted crab apples were dropped and burst to create a drink called ‘lambswool’ drunk on Lammas day, still known in Shakespeare’s time. Later, the drink evolved to become a mulled cider made with sugar, cinnamon, ginger and nutmeg, topped with slices of toast as sops and drunk from a large communal bowl. Modern recipes begin with a base of wine, fruit juice or mulled ale, sometimes with brandy or sherry added. Apples or oranges are often added to the mix, and some recipes also call for beaten eggs to be tempered into the drink. Great bowls turned from wood, pottery or tin often had many handles for shared drinking and highly decorated lids; antique examples can still be found in traditional pubs. Hence the first stanza of the traditional carol the Gloucestershire Wassail dating back to the Middle Ages. –source of article

♦6 small Fuji apples, cored ♦1 cup brown sugar ♦1 cup water ♦72 ounces ale ♦750 ml Madeira ♦10 whole cloves ♦
10 whole allspice berries ♦1 cinnamon stick, 2-inches long ♦1 teaspoon ground ginger ♦1 teaspoon ground nutmeg ♦6 large eggs, separated

Preparation: Preheat the oven to 350 degrees F. Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes. Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil. Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine. Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve. Recipe courtesy of Alton Brown, 2009. –Watch how to make this recipe.



Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico and Latin America. Some people in Mexico believe micheladas are a good remedy for hangovers. There are different variations of micheladas; for example, in Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, Worcestershire sauce, chamoy powder, serrano peppers, Camaronazo, Clamato, or slices of orange. IN A NUT SHELL THIS IS NOTHING BUT A BLOODLY MARY WITH LAGER BEER IN IT!!

Preparation: ♦1 32-oz. bottle chilled Clamato (about 4 cups) ♦1 32-oz. bottle or 3 12-oz. bottles chilled Mexican lager ♦1/2 cup fresh lime juice ♦1 1/2 tsp. Worcestershire sauce ♦1 tsp. hot sauce (such as Tabasco) ♦1 tsp. Maggi Seasoning ♦2 Tbsp. kosher salt ♦1/2 tsp. chili powder ♦Lime wedges (for serving) 

There are a variety of types of micheladas. For example, clamato contains clam juice and tomato juice. A chelada contains simply lime and originally sea salt, but often simply regular table salt. A cubana contains Worcestershire sauce, hot sauce, chile, and salt. Depending on the region of Mexico, the preparation will vary. For people unfamiliar with the local area, it is best to ask how micheladas are prepared before ordering if there is concern for what ingredients will be used. In some regions a chelada is a michelada, and vice versa. Alternatively, many consumers are known to use Bloody Mary mix or similar pre-made mixes with lager to make micheladas. –source of article