If you’re planning to enjoy a drink while watching Formula 1’s Hungarian Grand Prix this weekend, you could try scrounge up a Hungarian national spirit, like Pálinka (a high-octane, fruit-based brandy that clocks in at up to an intense 86% alcohol by volume) or Unicum (an herbaceous, bitter digestif, similar to an Italian amaro). But if you’re not interested in tracking down international liquors, how about a beer-based cocktail?
Hungary drinks a lot of beer, so you’re still on-theme for the race. And you can leave getting wrecked to the poor drivers navigating the Hungaroring’s bumpy, narrow course.
But the real benefit of a beer cocktail is that it’s light and refreshing—as good for Americans just waking up in the morning as it is Europeans enjoying a relaxing Sunday afternoon—as well as easy to make without a drive to the specialty food market. It’ll take you about 1 lap of the Hungaroring (the lap record is 1:16, set by Lewis Hamilton in 2020) to get yours ready. Here are three beer cocktails that fit that bill.
The Michelada
This spicy, savory beer-based riff on the Bloody Mary originated in northern Mexico. The phrase “mi chela helada,” translates to “my cold beer,” and the backbone of the beverage is a lager, hot sauce, and lime. Dial up the spice level with a chili powder, Tajín seasoning (a Mexican staple you can find in almost any North American grocery store or on Amazon), or extra hot sauce. Here’s how to make a Michelada.
Ingredients:
- 1 ounce fresh lime juice
- ½ ounce of hot sauce
- ¼ ounce Worcestershire sauce
- ½ teaspoon Tajín seasoning (Chili powder is a solid substitute)
- 12 ounces Mexican pale lager
- Kosher salt
- Mix the tomato juice, lime juice, hot sauce, Worcestershire sauce, and Tajín seasoning into your pint glass or Solo cup. Toss in a small pinch of salt, too.
- Fill the glass halfway with ice, then pour in the beer. Add a lime wedge on the rim for garnish if you’re inclined.
The Beer-mosa
The name explains it all: beer and orange juice. We understand if that’s a brow-furrowing combo—but have some trust. So long as you’re using a bright and crisp light lager (in other words, a beer version of a Prosecco), you’ll be happy. Which is to say: this isn’t the right place for an intense IPA, a sour, or an ale, because they won’t play nicely with the orange juice. Here’s how to make a Beermosa.
Ingredients:
- 12 ounces of light lager
- 4 ounces of orange juice (fresh squeezed tastes better, but any type works)
Instructions:
- Pour the beer into a large, chilled glass, then top with the orange juice. Float a slice of orange, if you wish.
The Spaghett
Maybe you’ve seen this brightly-colored beverage while scrolling on social media. It’s having a moment, and for good reason: the Spaghett is a brain-dead and delicious twist on an Aperol Spritz. Besides the basic ingredient list, there’s only one other requirement: you’ll want your beer in a bottle. Here’s how to make a Spaghett.
Ingredients:
- 12 ounces of any light beer in a bottle
- 1.5 ounces of Aperol (sweeter) or Campari (more tart)
- ½ ounce fresh squeezed lemon juice (optional)
Instructions:
- Take a strong swig from the freshly-opened bottle to make room for the Aperol (or Campari)
- Pour in the Aperol or Campari
- If you want it tart and tangy, add in the lemon juice
