We’re not quite in the dog days just yet, but I think it’s certainly fair to say that we’ve finally turned the page on a winter for the ages.

The sun is shining on the regular, the mercury is climbing, and the living is easy. This is the best time of the year.

Want to make it even better? Whip up an ice-cold, ultra-refreshing beer cocktail! Kudos to TheKtchn.com for the great recipes below. If you’d like to see more follow that link!

Cocky Rooster

1 lime wedge
Kosher or sea salt
1 ounce lime juice
2-3 generous squeezes of Sriracha
3 dashes Maggi sauce
2 jalapeno slices (optional, for garnish)
12 ounces lager-style beer

Rub the lime wedge around the rim of a pint glass, then dip the glass into a small plate of salt to coat the rim. Add the lime juice, Sriracha and Maggi to the glass and stir. Slowly pour in the beer. Add ice cubes and jalapeno, if desired, and garnish with the lime wedge. (Serves 1)

Peach Lambic and Rye Sangria

1 – 1 1/2 cup(s) sliced peaches and cubed crisp red apples (like McIntonsh)
3/4 cup rye whiskey
1 (750 ml) bottle Pêche Lambic Beer, well chilled
1 1/2 cups club soda, chilled

In a large pitcher, combine the fruit and the rye and let soak for 20 to 30 minutes. Add the pêche Lambic and stir to combine. Top with the club soda. Pour into ice-filled wine glasses and scoop some of the fruit on top. (Serves 6)

Campari & IPA Spritzer

1 1/2 ounces Campari
1/2 bottle (6 ounces) IPA beer
Lemon twist, to garnish (optional)

Fill a glass with ice. Add Campari. Slowly pour in the beer. If garnishing with the lemon, squeeze the lemon peel over the drink to release the oils, and rub around the rim of the glass. Drop garnish into the glass and serve. (Serves 1)