DOWNTOWN — Like their drinkers, cocktails that include beer are growing up.
With humble origins tracing back to shandies (i.e. beer and lemonade) and Margaronas (or "beer-ritas," if you prefer), more sophisticated beer cocktails are becoming increasingly common on Downtown drink menus as customer tastes gravitate more toward craft brews and the fancy spirits they can be paired with.
"It's opening up a whole new ballgame for everybody that's drinking," said Jeff Van Der Tuuk, beverage director at SideDoor in River North. "It's an awesome movement."
Van Der Tuuk said he "seldom" saw "creative" beer cocktails 18 months ago. Now his bar, 100 E. Ontario St., has three such drinks on the menu and many more on the way. One being served now is called the "Spicy Bikini."
The Spicy Bikini includes Altos Reposado tequila, lime juice, simple syrup, luxardo cherries, jalapeño, salt and Evil Twin Sour Bikini ale. [SideDoor]
"If I could have a separate menu that’s a beer cocktail menu, I could do it," Van Der Tuuk said. "It's kind of almost endless. It's just about pairing."
Often light, beer cocktails typically get more popular during every summer, said Emilie Sharboneau, beverage director of Jake Melnick's Corner Tap in River North. Her $7 House Radler with Metropolitan Krankshaft, Campari and grapefruit juice went from the "No. 12 or 13" most-ordered drink to No. 6 by June, she said.
Still, she feels the drinks have gotten more popular this year than ever before. And beer cocktails allow bartenders to introduce new spirits to customers who may not otherwise try them out.
"It’s not as much a change in stigma as people learning about what they’re drinking. So they’re gravitating towards stuff that’s housemade," Sharboneau said. "It's amazing [compared to] where the drinking trends were two years ago."
The "raspberry shandy" at Bohemian House, 11 W. Illinois St. The $10 drink includes gin, lavender syrup, raspberries, fresh lemon, Framboise Lambic beer and egg white. [Provided]
Adding carbonated beverages to beer began as a way to make brews last longer, Sharboneau said. Now, bartenders are figuring out how to make the seasonal beverage trend last year-round. Sharboneau already has an idea for the wintertime: hot drinks.
"It's almost like a twist on the Hot Toddy," she said. "We're in the development stages."
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