The first cocktail ever invented was a beer cocktail. Although the term cocktail will need to be defined as "a beverage made by mixing two or more alcoholic liquids" to come to that conclusion, and legions of cocktail snobs will stand up to debate that with me, I firmly defend the beer cocktail as being the spark that ignited a cultural inferno.
It was the early 1600’s and rum had just been discovered on sugar cane plantations in the Caribbean, after what I’m assuming wasn’t much more than a school-yard dare, when workers decided to taste the fermented mixture of water and molasses. It was such an instant success it quickly became an accepted form of currency.
Sailors were given a "rum ration" on long voyages (which gave rise to the popular pairing of pirates and bottles of rum, yo-ho-ho). As a way to extend those rations, they began to mix rum with beer, water, sugar, and whatever else they could find. They called this charming mixture of beer, rum, and whatever: Grog. Although the hangover-inducing thought of that might not sound so appealing, it’s definitive proof that beer mixology isn’t a new phenomenon.
In fact, beer mixology predates liquor mixology.
At the time, it was out of necessity, beer was cheaper and more abundant than other liquors so it made economic sense. These days, craft beer has a database of flavors that no other liquor can touch.
From caramel and molasses to grass and apricots, this is booze that makes sense to mix into your cocktails.
It’s not about improving beer, it’s about improving the cocktail.
- 1 cup peach nectar I used Kerns
- 2 ounces fresh lemon juice
- 2 ounces simple syrup
- 4 ounces Pisco Reservado
- 2 cups frozen peaches
- 24 ounces summer style ale see note
- In a large pitcher stir together the peach nectar, lemon juice, simple syrup and Pico. Refrigerate for 12 to 24 hours.
- Add the peaches and beer, serve immediately.