To say that we've been living our best life this summer would be an understatement.
This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!
There are two things I have been looking forward to in Seattle since last summer: backyard barbecues and berries. You see, last summer, we discovered that come July, our local grocery store stocks up on every imaginable berry: there are blackberries and gooseberries, currants and tayberries, golden raspberries and blackberries. We buy them by the flat, and unsurprisingly, they never have a chance to go bad.
To say that we’ve been living our best life this summer would be an understatement. Sure, there are long days and evenings of work, but on the weekends, and before the kids go to the bed, we are straight up chilling in the backyard, usually with snacks and cocktails in hand.
We teamed up with Pints and Plates a few months ago when we shared their recipe for Green Beans and Dates with Pancetta and are excited to be partnering with them again to share a little summer cocktail recipe with you. Pints and Plates’ mission is to celebrate life through beer and food experiences, and we couldn’t think of a better way to celebrate than mixing two of our favorite summer things: berries and beer to make a Beertail! If you’re not familiar with it, a Beertail is simply a cocktail made with beer. The Wikipedia entry will bring many memories back to you (remember Irish Car Bombs?!). This is not THAT kind of Beertail. This is the “I’m 30-something and have children” kind of Beertail. It incorporates basil to add an herby freshness and Leinenkugel’s Summer Shandy, a wheat beer that’s actually mixed with lemonade! If this isn’t summer, we don’t know what is.
Berry Basil Beertail
12 oz Leinenkugel’s Summer Shandy
1/3 cup of blackberries and raspberries (mixture)
1 basil leaf for muddling, plus more for garnish
lemon slices, for garnish
1. Add the berries to the bottom of a pint glass, along with the basil leaf, and muddle them.
2. Slowly pour the beer into the glass, tilting the glass as you pour. Garnish with a slice of lemon and a basil leaf or two.
This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!Print this recipe