
Start your day right with a Beermosa. Photo: rocknroll 3
Mixing things with beer isn't a popular move in the Midwest, but that's 'cause we only get four months of hot weather. Fortunately Chicago has enough Mexicans, Europeans and bike messengers to support these refreshing combinations.
- Michelada - Beer, tomato juice, and lime. My favorite method of preparation involves rimming the glass with a salt/chili powder mix. I last ordered one at the Small Bar, but you can find them at most Mexican restaurants.

Photo: hexodus..
- The Bull - Tequila, beer, lime juice and ice. I can't find much about this drink on the internet, but that's cool because you can visit Humboldt Park order one at Maiz.
- Shandy - Beer and lemonade. In Germany, lemonade equals Sprite. I've received scorn, dirty looks and confusion from Chicago bartenders every time I order one, but they are damn refreshing.
- Beermosa - Just like a mimosa, but substitute PBR for Champagne. A quintessential low-brow breakfast drink.
Invented in Chicago, after a Tour da Chicago race in 2003.Update: Numerous sources have pointed out the Comet Cafe in Milwaukee serving Beermosas in the late 90s. The drink is also known as a "Wisconsin Lunchbox" when combined with a shot of amaretto and pounded like a boiler maker. Wisconsin racers may have brought the Beermosa with them to the TdC, but Chicago has made it famous.
Update #3: TimeOut Chicago ran this article about beer cocktails- they're blowing up!







































