This drink takes cues from mole’s combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

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.” A sprinkling of sweet, spicy nutmeg seems completely appropriate in this context.

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.

A classic version of a Mexican cerveza preparada (prepared beer), the chavela couldn’t be simpler: tomato juice, hot sauce, beer, lemon, and ice, with a salted rim.

Mexican lager is refreshing on a hot beach day. Mixed with ingredients usually associated with the bloody mary, it’s even more restorative.

This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night. Get the recipe for Michelada con Camarones (Spicy Beer Cocktail with Shrimp) »

The Snakebite—equal parts hard cider and stout—works best with a crisp, dry cider. Get the recipe for The Snakebite

Lime juice, Worcestershire, and hot sauce add kick to this spicy lager refresher.

This fruity beer-based cocktail is an ideal outdoor sipper—mix the pomegranate lemonade ahead of time and bring a six-pack to top each glass individually.

Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill. Get the recipe for Colombiana Pitcher Cocktail (Refajo) »

Red Nose Punch

Cherry Shandy