09/27/2014 01:04 EDT | Updated 11/27/2014 05:59 EST

Beer cocktails on the menu at craft breweries and restaurants

Shaun Layton, head barman at L'Abbatoir in Vancouver, has a few beer cocktails on the restaurant's drinks menu. Here are two recipes you can try at home: 

Smoke and Mirrors

30 ml chili infused tequila
15 ml Aperol
10 ml agave nectar
15 ml fresh lime

Top with Deschutes Mirror Pond Pale Ale or similar pale ale
Add salt to half the rim of a rocks glass, add ingredients and ice, top with pale ale, stir, lime wheel garnish

*Chili Tequila - Add 3 chopped birds eye chills to a 750 ml bottle of blanco tequila. Store in fridge for 12-24 hours. When you are happy with the level of spice, strain out solids. Store in the fridge.


60 ml blanco tequila
30 ml fresh lime juice
20 ml agave nectar
top with lager

To a mixing glass add all ingredients except lager and ice, shake hard, strain into a ice filled rocks glass, top with lager. Garnish with a lime wheel.

Trevor Kallies is the beverage director for the Donnelly Group in Vancouver, including the Blackbird Public House and Oyster Bar. He's been creating beer cocktails for a few years. Here are a couple of his current favourites: 


2oz Hendricks Gin
1/2oz Chartreuse
1/2oz lemon juice
1/2oz honey syrup
2oz Driftwood Fat Tug

Shake & strain into cocktail coupe - top with Driftwood.

Orange Hopsicle

2oz Cointreau
2 dash peychauds
3oz Driftwood Fat Tug IPA

Shake & strain cointreau into wine glass, top with IPA and just swirl the glass or gentle stir to mix.