Bartenders Are Rethinking the Classic Boilermaker
Six fantastic drinks elevate the beer cocktail.
This article is for subscribers only.
Bartender’s Breakfast, $12
Tosca Cafe, San Francisco
The beer is a Californian take on a farmhouse-style ale, using barley, rye, and Sonoran wheat. Its floral aromatics play well with the vegetal notes of Singani, an unaged Bolivian grape brandy.
Dickelback, $14
The Tippler, New York
Start with the smoky whiskey. Then take a bite of the spicy and gamey jerky. The pilsner smooths everything out. Or as beverage director Alan Denninberg puts it: “The umami of the jerky bridges the gap between the whiskey’s heat and the beer’s comforting softness.”