7 Super-Refreshing Beer Cocktails

Yahoo Food

Low-alcohol, refreshing beer cocktails are perfect for long summer gatherings. Day drinking, anyone? Our personal favorite is the French Monaco, a combo of lemonade, light lager, and pomegranate syrup.

See More: 12 Essential Bloody Mary Recipes

French Monaco

This twist on the classic beer cocktail blends pale lager with pomegranate syrup and lemonade. 



1½ oz. pomegranate syrup 
2 oz. lemonade
6 oz. pale lager, preferably Stella Artois 


In an ice-filled shaker, syrup and lemonade; shake vigorously and strain into a chilled beer glass. Top with beer. 

For the Pomegranate Syrup:
Bring 1 cup unsweetened pomegranate juice and 1/2 cup sugar to a boil in a 1-qt. saucepan. Cook, stirring, until sugar is dissolved, about 1 minute; let cool.

For the Lemonade:
Stir together 1 oz simple syrup and 1 oz fresh lemon juice.

See More: Beer Cocktail Recipes

Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.



24 cooked, peeled shrimp 
2 ¼ cups Clamaato juice 
½ cup lime juice, plus extra for glass rims
¼ cup fresh orange orange juice 
1 tbsp Worcestershire sauce 
¾ tsp. freshly ground black pepper 
¼ tsp. kosher salt
1 clove garlic
½ serrano chile, stemmed 
4 lager beers
Chile powder, for dusting glass rims and shrimp


1. Pour some lime juice on a plate and chili powder on another; dip rims of 4 pint-size beer mugs in juice, then chili powder. Dip tops of shrimp in chili powder; set aside.

2. Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer. Place 6 shrimp each on 4 skewers; place a skewer across each mug.

See More: The Ultimate Summer Grilling Guide

Refrajo (Colombiana Pitcher Cocktail)

Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill.



1 liter Colombiana soda
6 oz. aguardiente
3 (12-oz.) bottles pale lager, preferably Aguila or Club Colombia
Lime wedges, for garnish
Orange wedges, for garnish


Combine all ingredients in a chilled pitcher; do not stir. Serve over ice and garnish with additional lime and orange wedges, if you like.

See More: Versatile Ways to Cook with Beer

Michelada Bloody Mary

This unique bloody mary recipe calls for beer, citrus, and tequila.



1 cup tomato juice
1 oz. fresh orange juice
1 oz. fresh grapefruit juice
1 oz. fresh lime juice, plus 1 lime wedge
1⁄2 oz. pomegranate juice (optional)
Kosher salt, for garnish
4 oz. tequila blanco
1 12-oz. bottle Mexican beer, such as Corona 
Tabasco, to taste
Worcestershire, to taste
4 pickled jalapeños, for garnish


1. Combine juices in a pitcher; set aside. Spread salt on a plate. Rub the rim of 4 beer mugs with a lime wedge. Dip rims of mugs into salt. Fill mugs with ice and divide juice mixture between mugs.

2. Add 1 oz. tequila and 3 oz. beer to each. Season with Tabasco and Worcestershire, stir, and add a jalapeño to each glass. 

See More: Mexican Drink Recipes

Tex-Mex Michelada

A generous addition of Tabasco and worcestershire gives this classic Tex-Mex beer cooler a spicy kick.



1 lime wedge
Kosher salt, to taste
1 oz. fresh lime juice 
1⁄2 tsp. worcestershire 
1⁄8 tsp. freshly ground black pepper
5 dashes Tabasco 
1  12-oz. bottle or can of Mexican beer, such as Tecate


1. Rub a lime wedge around the rim of a pint glass; dip rim in salt. Add lime juice, worcestershire, pepper, and Tabasco; fill glass with ice and beer.

See More: 10 Tex-Mex Favorites

The Pledge

In this easy-drinking beer cocktail, the concentrated raisin flavor of the sherry, the honeyed quality of the Benedictine liqueur, and the oatmeal stout add up to something like “breakfast in a glass.” 



1 oz. Lustau East India sherry
½ oz. Benedictine
Sixpoint oatmeal stout
Grated nutmeg


1. Stir sherry and Benedictine and pour into a pilsner glass. Top with stout and garnish with grated nutmeg.

The Mr. Adams

This richly-hued beer-based cocktail, built on Sam Adams’s yeasty, fruity, fizzy Infinium brew, has a slow burn thanks to a rich black pepper syrup.



For the Black Pepper Syrup:
4 tbsp. fresh-ground black pepper, separated
1 cup sugar

About 6 oz. Sam Adams Infinium beer
½ oz. apple cider
¼ oz. fresh lemon juice
Thin strip of lemon zest, for garnish


1. Make the black pepper syrup: Bring 2 tbsp. black pepper, sugar and 1 cup water to a boil. Remove from heat and allow mixture to steep for 10 minutes. Strain out solids using cheesecloth and discard. Add remaining 2 tbsp. black pepper to the infused syrup and allow to steep, covered, overnight and up to 24 hours. Strain again and discard solids. the finished syrup should be a rich black in color, with only a few tiny particles of pepper. Syrup will keep, refrigerated, for up to 2 weeks.

2. Fill a glass halfway with beer. In a cocktail shaker filled with ice, thoroughly shake 1 oz. black pepper syrup, cider, and lemon juice. Strain mixture into the beer. Run the lemon zest around the rim of the glass to release the oils.