An ice cold beer and a refreshing cocktail are both a summer go-to on a hot day. So why not combine them? Sapporo beertails make for the perfect summer celebration. Check the recipes before and make the best of the last days of summer.

Premium 75 (above)

6 oz. Sapporo Premium
2 oz. bourbon
¾ oz. lemon juice
½ oz. simple syrup

Pour the beer into a chilled collins glass. In a cocktail shaker, combine the bourbon, lemon juice, and demerara syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer and garnish with a lemon twist.

Sapp-orita

2 oz.
¾ oz. fresh lime juice
½ oz. Cointreau
½ oz. simple syrup
½ cup crushed ice
1 Sapporo Premium 

Rim a large Margarita goblet with lime juice and salt.

Combine all other ingredients except for the beer in a blender, blend until smooth and pour into the glass. If your glass is the right size, you should still have room for the beer.

Holding your thumb over the opening of the bottle of beer, quickly overturn the bottle into the glass, removing your thumb just before submerging it into the glass.

Black Velvet

1 part Sapporo Premium Black
1 part Prosecco

Pour beer into Collin’s or flute glass and follow with chilled Prosecco.

Michelada

1 Sapporo Premium Reserve
1.5 oz. Tequila Blanco
1 can tomato juice
2 oz. lime juice
2 oz. sea salt
1 lime
1 tsp Worcestershire sauce
1 tsp hot sauce

Cut a fresh wedge of lime and rub it around the rim of a glass, then flip upside down into a layer of sea salt (or chili salt, if preferred) until the edge is coated all around.

Turn the glass upright. Add lime juice, a splash of Worcestershire sauce, a splash of hot sauce, and a pinch of salt.

Combine equal parts Sapporo with Clamato into the glass until full.

Stir lightly and enjoy.