National Beer Day Recipes

National Beer Day is celebrated annually on April 7, but do you know why? The holiday marks the day the Cullen–Harrison Act was passed in 1933, legalizing the sale of some beer (up to 3.2% alcohol by weight). A full repeal of Prohibition would come on December 5, 1933, but this marked one of the first steps in the process.

To celebrate the third most popular beverage after water and tea, we've rounded up some beer cocktails for you to add to your menus alongside your draft and bottles/cans lists. As an added bonus, we've also included a recipe for beer can chicken at the end!

 

D-Zert

By Brandon Pinkins; Brandon the Bartender

Ingredients:

1 oz Banana-infused maple syrup**

2 drops Peppermint extract

Bravus Peanut Butter Dark

Dairy-free coconut whip cream

Cinnamon

Dehydrated banana chip

2 oz NA Baileys:

¼ cup almond milk

¼ cup dairy free heavy cream

2 tbsp chocolate syrup

2 tsp espresso powder

¼ tsp vanilla extract

Dash almond extract

Directions:

For the NA Baileys:

1. Add the milk, cream, chocolate syrup, espresso, vanilla extract, and almond extract to a mixing bowl and mix until all ingredients are combined.
2. If you find it is not sweet enough, add sugar until desired taste.

For the Banana-Infused Maple Syrup:

1. Use 1:1 maple syrup and water on a stove top(measured by weight).
2. Combine the ingredients, add slices of fresh bananas and cook them in.
3. After about 5 minutes, use a fine mesh strainer to strain out the syrup.

For the cocktail:

1. Add 2 oz NA Baileys, 1 oz banana infused maple syrup, 2 drops peppermint extract to a cocktail shaker and shake for about 10 seconds.
2. Double strain into a small Rocks Glass or a coupe.
3. Top with Bravus Peanut Butter Dark.
4. Finish with a dollop of dairy-free coconut whip cream, cinnamon dust and garnish with a dehydrated banana chip.

 

Bumble Spritz

Recipe by Kelsey Benigni, Fat Head's Saloon, Head of Social Drinking (Bar Manager), Pittsburgh, Pennsylvania

Ingredients:

1½ oz Blueberry Vodka
1 oz Blueberry Honey Syrup (house made with fresh blueberries and local
honey)
1 oz Lemon Juice
3 dashes Lemon Bitters
5 oz Bumble Berry

Directions:

1. Combine and shake all ingredients except Bumble Berry.
2. Strain mixture into a large wine glass over cubed ice and top with Bumble Berry.
3. Garnish with a lemon wheel and a few blueberries.

 

Whiskey Wheat & Honey Heat

Recipe by Ben Sauls, bartender, Temperance Be Damned Cocktails, Seattle, WA

2 oz Copperworks American Single Malt Whiskey
.75 oz Hot honey syrup*
.5 oz Fresh lemon
2 oz Lost Coast Brewery's Tangerine Wheat Beer
5 drops 20% saline solution
Hot honey syrup

• Hot honey 
• Water
• 1/4 part ginger juice

Directions:

For the hot honey syrup:

1. Equal parts of your favorite hot honey and water, with roughly 1/4 parts ginger juice (to your taste/spice level)
2. Warm gently to incorporate
3. Chill for preparation

For the cocktail:

1. Add whiskey, syrup, fresh lemon, and saline solution if using, to a shaker.
2. Top with ice, shake vigorously for ~20 seconds, double strain into a coupe, and top with the Tangerine Wheat Beer.

 

Spicy Mango Chelada

Ingredients:

3/4 oz. Monin Spicy Mango Syrup

1/2 oz. lime juice

7 oz. lager beer

Glass: Tall/Pint

Glass Size: 16 oz.

Garnish: jalapeño pepper, lime

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Stir gently to mix.
4. Add garnish and serve.

 

Beer Can Chicken

 

For the brine:

2 Vidalia onions, large dice

2 cups sugar

1 cup kosher salt

1 qt apple cider vinegar

2 cups apple juice

1 1/2 cups Mr. Pibb

1/4 cup peppercorns

3 bay leaves

2 sprigs rosemary

3 garlic cloves, peeled and smashed

1 gal water

3 bottles Young Veterans beer

 

For the chicken:

1 can Young Veterans Beer

1 Tbsp. Kosher Salt

½ Tbsp. Pepper

1.5 Tbsp. Montreal Seasoning

2 Tsp. Minced Garlic

1 Tsp. Dried Thyme

¼ each Onion, diced

3 rounds Oranges, sliced

1 Whole Chicken

 

For the BBQ Gravy:

2 cups beer can chicken drippings

2 cups demi-glace (can be store-bought)

2 cups Sweet Baby Rays BBQ sauce

Directions:

For the brine:

1. In a large, deep container or pot, combine all ingredients together.
2. Mix thoroughly until all ingredients are fully incorporated together.
3. Add whole chicken and store in the refrigerator for a minimum of 4 hours, up to 24 hours.
4. Remove from brine and keep refrigerated until ready to use.

For the chicken:

1. In oven-safe pan remove the chicken from the brine and season whole chicken with salt, pepper, Montreal seasoning, garlic, and thyme.
2. Preheat oven to 375F. Place can of beer in pan standing right side up. Crack beer but do not open fully.
3. Place season chicken on can with the can up the butt end of the chicken.
4. Cook Chicken at 375 F degrees coved until chicken reaches 145F internally.
5. Uncover chicken and cook until chicken reaches 165F internally.
6. Transfer chicken to a rack to cool. Once cooled, cut out the backbone of the chicken and then cut in half and set aside.

For the BBQ Gravy:

1. Strain drippings to remove any excess fat, bones or cartilage from juices.
2. In a large bowl, mix each ingredient together until thoroughly incorporated.

To Finish:

1. Plate the chicken, top with BBQ gravy and serve with butter roasted carrots and garlic mash.

 

White Peach Ginger Shandy

Recipe by Manny Hinojosa / Global Brand Ambassador Tequila Cazadores

1 oz. vodka

1 oz. The Perfect Purée White Peach Puree, thawed

3 oz. lemonade

1 lemon squeeze

Ginger beer

Dash of ground pepper (garnish)

Directions:

1. In a cocktail shaker, combine all ingredients except ginger beer with ice then shake.
2. Pour into serving glass and top with ginger beer.
3. Garnish with a dash of ground pepper and a lemon wheel.

 

 

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