Beer cocktails have been a hot trend in NYC this year, so it’s no surprise bartenders are experimenting with ales, stouts and lagers for their fall cocktail menus. Robust, earthy hops strike a balance with seasonal flavors such as pumpkin, cider and maple syrup in these refreshing fall beer cocktails. By Selena Ricks-Good.

Sidewalker at Prime Meats

(file photo credit: Paul Hawthorne/Getty Images)

465 Court St.
Brooklyn, NY
(718) 254-0327

This seasonal sipper by Prime Meats head bartender Damon Boelte combines two cocktail trends–beer and vinegar (yes, vinegar is a historic cocktail ingredient for its acidic qualities). Called the Sidewalker, Laird’s Bonded Apple Brandy, maple syrup, lemon juice and apple cider vinegar are shaken and strained into a tall glass and then topped with crisp, golden German wheat beer such as Hefeweissen. Pair this crisp quaff with a round of oysters or a plate of steak tartare.

The PDT bar in New York City

The PDT bar in New York City. (credit:

The Great Pumpkin at PDT

113 St. Mark’s Pl.
New York, NY
(212) 614-0386

Rich, frothy and featuring just the right amount of squash flavor, Jim Meehan’s The Great Pumpkin (Southampton Pumpkin Ale, Rittenhouse Bonded Rye, Laird’s Bonded Apple Brandy, grade B maple syrup and a whole egg, garnished with nutmeg) is a seasonal flip that you’ll flip for. Don’t get turned off by the whole egg–it gives the drink a smooth, creamy finish.


Hop Over at The Beagle

162 Ave. A
New York, NY
(212) 228-6900

Clearly intended to make you jump for joy, the Hop Over (India Pale Ale, falernum, genever, lemon juice and orange blossom water) is an aromatic take on the beer cocktail. The tropical flavors of falernum (featuring almond, ginger and clove) sweeten the crisp ale and genever (an early style of gin) while orange blossom water gives the drink an elegant nose. The Beagle encourages food and drink pairings, so try this with the woodland bacon and figs.


CB3 Sour at Vandaag

103 2nd Ave.
New York, NY
(212) 253-0470

Dutch restaurant and bar Vandaag has a selection of beer cocktails, including the CB3 Sour (sour cherry ale, rye whiskey, lemon juice, orange juice and housemade grenadine). The tart Rodenbach marries with the rye whiskey creating a variation on the whiskey sour, while the housemade grenadine adds a touch of sweetness.


Muddy Puddle at JoeDoe

45 E. 1st St.
New York, NY
(212) 780-0262

Cozy East Village restaurant JoeDoe has an entire section of its drink menu devoted to beer cocktails, including the dessert-like Muddy Puddle (Sierra Nevada Stout, Old Pogue Bourbon and iced espresso, garnished with peanut dust). Innovative and invigorating, this rich and nutty quaff is a sinfully good winter weather drink.

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Selena Ricks-Good writes about drinks and produces events as The Dizzy Fizz.