Beer Cocktails: Black Eye Flip, Smoke Signal, and Shandy (Recipes)

Mix it up: Beer cocktails are popping up all over the place. PLUS: Three recipes courtesy of Paul Maloney, owner of Stockade Tavern in Kingston

While Paul Maloney of Kingston’s Stockade Tavern acknowledges that he is seeing a lot more beer cocktails recently, he stops short of calling them a trend. “People have been mixing beer and spirits for a very, very long time,” he says. “They were doing it long before vodka was being infused with bacon. In fact, beer was traditionally found in punches going all the way back to the 1700s.”

And Maloney is all about tradition. When he opened Stockade three years ago in an old Singer sewing machine factory in the city’s historic uptown district, the fine arts painter set out to create a bar menu focusing on cocktails from the late 1800s and early 1900s. He’s succeeded — and the bar has since been transformed into a beloved local institution. While he’ll happily serve you a snakebite (that’s beer and cider) or a boilermaker (a shot of whiskey in a pint of beer), here he shares a few recipes for some lesser-known beer cocktails. Cheers to that!

Black Eye Flip

Maloney’s take on the Black Flip, which traditionally mixes an egg into chocolate stout

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  • .5 oz. Marie Brizard Creme De Cocoa Brown Liqueur
  • 3 oz. Youngs Double Chocolate Stout
  • 1.5 oz. Buffalo Trace Bourbon
  • A whole farm fresh egg
  1. Dry shake (no ice) all ingredients.
  2. Add ice and shake hard for 20 seconds.
  3. Strain into a chilled rocks glass.
  4. Add one oz. club soda.
  5. Garnish with Fruition 100 percent cocoa.
smoke signal cocktail

Smoke Signal

A version of the classic Airmail cocktail

  • 1.5 oz. mezcal
  • .5 oz. agave syrup
  • .5 oz. lime juice
  • .5 oz. crema de mezcal
  1. Pour one oz. of Framboise Lambic into rocks glass with ice.
  2. Shake other ingredients. Strain into glass.


  1. Pour a can of Narragansett beer into a pint glass.
  2. Add 1.5 oz. of lemon juice, 1 oz. of lime juice, .5 oz. of simple syrup

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