In the April edition of Esquire magazine, dastardly David Wondrich lists a few beer cocktails. Some of them are old familars: Black Velvet and Shandy. Some are unfamiliar (The Porteree with porter and sugar over ice and nutmeg on top; the Berliner Weisse mit Schuss from Germany), and one sounds like OH MY GOD I HAVE TO TRY THAT.
When we were putting this article together, a question came up: What do you do with, say, Budweiser? What about a superpeaty Scotch, the kind that's almost too smoky to drink? Bingo. The Scotch calms down; the Bud mans up.
Pour 1 oz ultrasmoky single-malt Scotch, such as Ardbeg or Laphroaig, into a pint glass. Add 12 oz chilled Bud or other American pilsner.