GRAND RAPIDS, Mich (WOOD) Looking for a great summer drink for the Fourth of July? Beer cocktails are fizzy, refreshing, and not at all what you think! The beer helps stretch the drink out, so you can sip away and quench your thirst without over indulging. The fizziness helps cut the overall sweetness of the drink, which is welcome during these hot months. And the underlying flavor of the beer is much more interesting than just plain club soda.
When choosing a beer to use, make sure that it complements what you have going on in the cocktail. If making something with espresso vodka, or an Irish cream whiskey, maybe a a dark rich stout would be the best choice. For something bright, citrusy and tart, an IPA might be a better compliment. When in doubt, pick something light, like a kolsch, pilsner, or pale ale. These beers won’t overwhelm the drink, but will provide that fizzy goodness you’re looking for.
Give these two cocktails a try this weekend! And pair them with a naturally red, white and blue dish, Roasted Potatoes with Goat Cheese and Romesco. Hit up your local farmer’s market to grab your supplies. Fulton Street Market hosts Visser Farms, where you can grab the purple fingerling potatoes. And for local goat cheese, stop by the Dancing Goat stand and pick up Veronica’s herbed fennel pollen cheese, it’s so good. Enjoy the holiday with your family, friends, and some good food and drink. Happy Birthday America!
New Holland Scratch Margarita (with a little help from Amy)
2 oz Hatter Royale (white whiskey with hops)
1 oz Clockwork Orange (orange flavored liqueur)
1 oz lime juice
agave syrup or simple syrup to taste
4 oz Full Circle kolsch beer
Shake ingredients together well with ice, and strain into a glass. Top with beer. Or, mix everything but the beer together. Pour over ice, then top with beer and give it a stir.
Momma Says Knock You Out
To make a pitcher:
1 cup rum (whatever kind you like)
1/2 cup Clockwork Orange (or triple sec)
3 cups coconut water
2 cups orange mango juice
1/2 cup grenadine
1/4 cup lime juice
a couple bottles of beer (light, like a pilsner or kolsch)
In a pitcher, mix everything together except for the beer. Pour into individual glasses filled with ice, then top with about 1/2 cup beer each. Serve with a straw.
Romesco Dip with Dancing Goat Cheese and Fingerling potatoes about 1 pound purple fingerling potatoes, washed
1 (16oz) jar roasted red peppers, drained
2 cloves garlic, peeled
1 large tomato, halved
1/2 cup almonds
1/2 teaspoon smoked paprika
1 tablespoon fresh parsley
1 tablespoon lemon juice
2-3 tablespoons extra virgin olive oil
salt and pepper
dash of cayenne
6-8oz Dancing Goat herbed goat cheese
Preheat the oven to 375. Cut the potatoes in half, lengthwise. Toss in a bit of olive oil, and sprinkle with salt and pepper. Layout on a sheet pan and roast in the oven until tender and starting to brown, about 20 minutes. Set aside.
Heat a skillet over medium heat. Place the garlic and the tomato into the pan and let roast until slightly charred. Remove. In the bowl of a food processor, place the almonds and grind until fine. Add the rest of the ingredients, including the tomato and garlic, and grind up until very smooth. Season to taste with salt and pepper, add a little cayenne if you like.
Spoon the romesco into a bowl. Sprinkle in the crumbled herbed goat cheese and give it a swirl. Serve with the roasted potatoes.
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