Cocktails on Tap comes to DC

Cocktails on Tap blue 250

I’ll be making the first East Coast stop on my book tour this weekend, returning to my old home of Washington, DC. Join me at Upshur Street Books and Petworth Citizen this Sunday evening for a reading and drinks from Cocktails on Tap: The Art of Mixing Spirits and Beer. We’ll have the book for sale and some tasty beer cocktails on offer. (7:00 pm, Sunday, May 17, 827 Upshur Street, Washington, DC.)

Klink

Can’t make the event? We’re also teaming up with Klink, the innovative new alcohol delivery service, to bring a book and cocktail package right to your door. We’ll have a limited number of gift sets that include the book and everything you need to make the Harvey Weissbanger, a contemporary take on the Wallbanger made with Galliano, fresh orange juice, and wheat beer. Read about Klink here, and visit the website or download the app to start shopping.

Photo by David L. Reamer.
Photo by David L. Reamer.

Praise for Cocktails on Tap:

“Jacob Grier was at the forefront of the beer cocktail renaissance before many of us had ever contemplated the idea of a beer cocktail. His vast knowledge of beer and passionate dedication to this area of mixology is certain to push the craft of cocktails forward in a positive new direction.”
–Jeffrey Morgenthaler, author of The Bar Book

“Jacob Grier is a masterful guide through the wickedly creative terrain of beer cocktails, offering not just delightful recipes, but history and cultural commentary, too. Connoisseurs and neophytes alike will find much to savor, and the latter will appreciate Jacob’s tutelage in cocktail basics. Grab a copy and start mixing!”
— Maureen Ogle, author of Ambitious Brew: The Story of American Beer

“As affable and inquisitive as its creator, the book ping-pongs from arcane, centuries-old recipes like eggnoggy curdled-cream-and-ale possets to contemporary beer cocktails gathered from bar pros around the country. A Breakside Brewery IPA, for instance, lends froth and bitter tang to a tiki classic or cuts the cachaça sweetness of a Brazilian “Caip-beer-ihna,” while Mexican lager branches out from the michelada to mingle with serrano-infused mescal and pineapple shrub. The takeaway is clear: it’s time to liberate beer from its bottle.”
— Kelly Clarke, Portland Monthly

Share