Beer adds fizz to new breed of cocktails

05/26/2011 | New York Times (tiered subscription model), The

New York bartenders are getting innovative with beer, creating new cocktails that use the brew to cut the drink's sweetness and provide a fizzy effect without watering it down like club soda can, writes Frank Bruni. At Rosa Mexicano, the Chelita is a spiced up beer served on the rocks in a salted glass, while a new eatery called Goat Town mixes beer with homemade lemonade and fresh mint and tarragon from the garden in back.

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