Beer cocktails may seem like the new trend in the world of alcohol, but these crafted combos date back to the early 1700s. Sailors would heat beer, rum and sugar with a red-hot iron rod to create Flip, a drink whose name describes the frothing or “flipping” caused by the heat. While we’ve strayed away from the iron rod-heated beverages, the beer cocktail is still around. So the next time you crack open a cold one with your buddies, consider adding a few ingredients to form these tasty concoctions.

Coupe de Ville

Ingredients

1 oz. Tequila Añejo (extra aged), chilled

1 oz. freshly squeezed lime juice

1 oz. freshly squeezed orange juice

1-12 oz. bottle or can of Mexican beer, like Tecate or Modelo Especial

Directions

In a chilled pint glass add the tequila, lime and orange juice and stir. Top it off with beer and garnish with a lime wheel.

If you’re bringing a large batch to a party or cookout, combine all the ingredients except the beer ahead of time. Add the beer once you’re ready to serve.

Root Beer Float

Ingredients

1-12 oz. bottle of hard root beer, like Not Your Father’s Root Beer or Best Damn Root Beer

1 scoop of vanilla ice cream

1 oz. whiskey, like Jack Daniels

Directions

Simply pour your root beer and whiskey in a frosty beer mug then add a scoop of your favorite vanilla ice cream.

Eclipse 

Ingredients

4 raspberries

6 blueberries

3 mint leaves

1½ oz. tequila silver

1½ oz. sour mix

1-12 oz. can of ginger beer, like Not Your Father’s Ginger Ale or

Appalachian Brewing Co. Appalachian Ginger Beer

In cocktail shaker, muddle the raspberries, blueberries and mint leaves. Add the tequila and sour mix then shake. Pour into a rocks glass filled with ice then top off with ginger beer. Garnish with a lime wedge or fresh berries and enjoy.

Apple Arnold Palmer 

Ingredients

4 oz. lemonade

4 oz. iced tea

1 tsp. rosemary simple syrup

8 oz. hard apple cider, like Stella Artois Cider or Angry Orchard

For the rosemary simple syrup:

Combine 1 cup white sugar, 1 cup water and ¼ cup of rosemary leaves in a small saucepan. Bring to a boil, stirring until all the sugar is dissolved. Let simmer for one minute then remove from heat. Allow the rosemary leaves to steep for 30 minutes before straining then let cool.

Directions

In a large wine glass, combine the lemonade, iced tea and simple syrup. Top off with cider and enjoy.