10 Refreshing Beer Cocktails for Summer

"Like others said, this is a STRONG recipe, but people raved like mad. I had to email the recipe to everyone," reviewer Joy Brady Beer says. "Use a Mexican beer."

Pink lemonade concentrate, vodka, and beer blend together in this picnic-perfect drink. Garnish glasses with lemon slices and sprigs of mint.

"Micheladas came from the words 'mi chela helada,' which translates into 'my cold beer'. Micheladas originated in Mexico and now there are many different recipes," recipe creator Yoly says. "Dark beer, normally XX Cerveza, is the norm in Mexico, but you can use any beer you like. This is a basic recipe with optional add-ons. With or without them, Micheladas are delicious. Garnish with a tamarind candy straw and additional lime wedges."

"We drink this in England all the time. But what we call lemonade is not the same as American lemonade — it is a lemon and lime soda," reviewer britchick says. "Give it a try with the soda. You won't be disappointed!"

The German version of a shandy, a radler may contain lemon soda or lemonade. Citrus-centric cocktails have the edge when it comes to cooling you off. Invest in a citrus reamer to get the maximum juice from your fruit.

No champagne? No problem. "This is a light and refreshing drink. The key is to pair it with a beer with citrus notes. I served it using Blue Moon, which was a great complement," Kar says.

If you're partial to strawberry margs, this fruity beer cocktail will hit the spot. Recipe submitter Arizona Desert Flower suggests trying it with mangoes or raspberries, too!

Frozen limeade concentrate, cherry-flavored rum, and beer taste like the ultimate summer treat. It's the kind of cocktail that transports you to the beach, even when you're just sipping from your couch. 

"This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather adult beverages ever," Chef John says. "I've heard it described as 'Bloody Mary meets Mimosa,' which makes me never want to go to brunch again, but it's also kind of accurate. You can use tomato juice or make your own using fresh cherry tomatoes."

From Brad Thomas Parsons' book, Amaro (Ten Speed Press), this riff on the Lunch Box cocktail was a collaboration with a Chicago bartender. The hint of orange peel flavor in the digestif makes it perfect for breakfast, and it complements the fresh grapefruit juice.