Summer Sips: 3 Beer Infused Cocktail Recipes

• 1 ½ oz Herradura Silver
• ¼ oz triple sec
• 1 oz fresh lime juice
• ½ oz agave syrup
• 1 oz Bohemia

Mix all ingredients together and stir without ice. Pour over ice and garnish with a lime wheel.

• 1 oz Morita chili infused tequila
• ½ oz celery juice (blend celery stems to create a pulp)
• ¾ oz pineapple juice

To infuse the tequila, take 1 cup of chilies and pour 1 liter of Reposado tequila over the chilies and leave to soak for 90 minutes. Combine tequila, celery juice, and pineapple juice in a cocktail shaker with cubed ice. Shake hard and strain into a high ball glass. Top with Indio beer and stir to combine. Garnish with a pineapple flag dipped in crushed red chilies.

• 6 mint leaves
• 4 tablespoons sugar syrup
• 2 tablespoons lemon juice
• 2 tablespoons white rum
• 12 oz cold Tecate Light

Crush the mint leaves and in a tall glass, add the sugar syrup; the lemon juice; the white rum and cold Tecate Light. Shake and enjoy!