With Memorial day right around the corner, we think it’s safe to say that summer is here.
What better way to celebrate than with cracking open an ice cold beer? Nothing.
Check out some Sam Adams ’76 summer cocktail recipes kick off the season in full swing.
Cheers!
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Summer Ale Spritz
Created by Rael Petit
1 bottle of Sam Adams Summer Ale
1 oz Rosemary Syrup*
1 oz Lemon Juice
0.75 oz Aperol
Rosemary sprig
Method: Add Sam Adams Summer Ale, rosemary syrup, lemon juice and ice in a blender. Blend ingredients. Pour in a tall beer glass and top with an Aperol float. Garnish with a rosemary sprig.
*Rosemary Syrup: In a saucepan, put 250 ml sugar and 250 ml of water. Add a handful of rosemary and cook on high for 7 minutes, while stirring the sugar to dissolve. After 7 minutes, let it cool for another 7 minutes and then strain.
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Wet Hot American Summer Ale-tail
Created by Natasha David
3 oz Sam Adams Summer Ale
1.5 oz Mezcal (preferably Del Maguey Vida Mezcal)
0.75 oz Lime Juice
0.5 oz Ginger Syrup (Can be substituted for simple syrup)
1 whole strawberry
2 slices of Jalapeño
Method: In a shaker, muddle the Strawberry and Jalapeño slices. Add the rest of the ingredients. Shake with ice and strain into a highball glass with ice. Top with 3 oz of Sam Adams Summer Ale. Garnish with a Lime wedge.
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