Toronto Craft Beer Bonanza 2014: Taming of the Brew

As temperatures rise, look to beer cocktails for light, low-alcohol refreshment

By Emily Landau, Robin Levinson and Reanna Sartoretto

Beer cocktails used to mean whiskey-and-lager boilermakers. But bartenders these days are concocting amazing drinks with sweet juices, syrups, spirits and suds. Veronica Saye of South Riverdale’s County Cocktail has three favourites ideal for long, lazy afternoons.

1½ oz. Dillon’s Unfiltered
Gin 22
1½ oz. lemon grass–infused
simple syrup*
¾ oz. fresh lemon juice
Bellwoods Brewery Farmhouse Classic

Shake all ingredients except beer with ice. Double strain into a tulip glass filled with ice. Top with Bellwoods and garnish with a cucumber wheel.

1½ oz. El Dorado 5 Year Old rum
1½ oz. pineapple juice
1 oz. raspberry-infused
simple syrup*
½ oz. fresh lime juice
Spearhead Hawaiian Style Pale Ale

Shake all ingredients except beer with ice and double strain into a rocks glass filled with ice. Top with Spearhead and garnish with a mint sprig.

1½ oz. Wild Turkey 81 bourbon
1 oz. rosemary-infused
simple syrup*
¾ oz. fresh lemon juice
6 slices fresh peach
Side Launch Wheat

Muddle the peach and rosemary syrup in a shaker. Add the bourbon and lemon juice, shake with ice and double strain into a pilsner glass filled with ice. Top with Side Launch and garnish with rosemary.

*To make infused simple syrup, bring one part sugar and one part water to a boil, then add flavouring (lemon grass, raspberries, rosemary). Simmer for five minutes and strain.