Are you looking for a simple way to spice things up in your bar? Then add these two summer drink necessities to your menu: the beer cocktail and the infused vodka cocktail.
Turn the Ordinary into the Extraordinary with a Beer Cocktail
The beer cocktail, also known as the beertail, offers an interesting mix of complex flavors that titillate the senses. “With a little bit of beer knowledge you can learn to group beers by their flavor characteristics,” says Matt Brynildson, Brew Master at Firestone Walker Brewing Co., in Paso Robles, California.
The flavor characteristics of beer fall under one of three designations; ‘sour’, ‘sweet’, or ‘bitter.’ If you look at them as separate components and blend them with those categories in mind, you can create a variety of delicious beertails. For example:

Here are a few beertail recipes:
Black Velvet
What You Need:

What to Do:
Fill a tall glass halfway with beer. Pouring over a spoon into the glass, fill to the top with champagne (or sparkling wine).
Strawberrry Beer Lemonade 
What You Need:

What to Do:
Add the berries, sugar, and lemon juice to a pitcher. Let the ingredients stand at room temperature for about 10 minutes to allow the sugar to dissolve. Add the beer and frozen strawberries. Stir to combine.
*Frozen strawberries are used in place of ice so that the drink does not become watered down.
 
Vodka Infused Recipes Are Simple, Easy, and Delicious
Another great addition for your summer drink menu is the vodka infused cocktail. This is a very refreshing cocktail that your customers will love. To help you get started, here are a couple of recipes to inspire you:
Pineapple and Lime Infused Vodka
What You Need:

What to Do:
Combine the ingredients in an air tight container. Seal the container tightly and refrigerate for at least three days, but not more than a week. Remove the lime and pineapple pieces and serve over ice with sparkling water.
Jalapeno Infused Vodka
What You Need:

What to Do:
Combine the ingredients in an air tight container. Seal the container tightly and refrigerate for at least three days, but not more than a week. Remove the jalapeno peppers and serve over ice with mango juice.