The combination of a beer and a shot is nothing new. But these days, the pairings have gone beyond the cheap dive orders, offering something beyond well whiskey and a lager. Boilermakers are everywhere now, at all kinds of bars, with their own names and even dedicated sections of menus.
Today’s souped-up beer-and-shots are designed to fit the personality of the spaces they’re served in, whether that’s a nod to the cultural heritage of the bartenders, a shoutout to local beers and spirits or a chance to use cheeky glassware.
We’re in the midst of a boilermaker renaissance. Here’s what’s out there right now.
From the second coming of the Bullshot (a “stocktail”) to the modern-day culinary cocktail to extra-fussy edible garnishes, the line between drinks and food has never been more blurry. The same is true in boilermakers. At New York’s Superbueno, for example, the Sopa del Día is not a soup special; it’s the bar’s sleeper-hit serve of Monopolio beer, a shot of raicilla and a sidecar of hot birria broth. At Cobra, in Columbus, Ohio, the most popular on-menu boilermaker consists of a shot of Dewar’s White Label and a few ounces of a savory soup inspired by Maruchan Ramen (dried shiitake, soy, scallions and other seasonings). “Our kitchen is the last fresh-food option open in Columbus most nights, so naturally we are the last stop for people having a night out and industry folk,” according to Alex Chien, Kayla LeRoy and David Yee, who make up the bar team. Late nights plus an industry-heavy crowd mean lots of boilermakers. “A lot of the focus of our pairings is to highlight spirits we love and to offer our takes on popular pairings through the scope of being an Asian American bar.”
Once also an off-menu call, the 50/50 shot has made its way into the boilermaker, too. At Capri Club in Los Angeles, for example, the sole on-menu boilermaker combines an ice-cold mug of Peroni and a Ferrari shot. (While the bartender’s handshake is typically fernet and Campari, Capri Club trades the latter ingredient for its house red-bitter blend, a mix of five liqueurs.) In Oakland, California, Tallboy offers a range of “Craft Cheekies”—mini cocktails, like a Bamboo or Boulevardier, alongside 50/50s like the Mezzymeister (mezcal and Jägermeister) or the CIA (“Cynar in Aperol”). At Take Two in Portland, Oregon, a 50/50 fernet and Borghetti shot—which co-owner Heather Wallberg says “puts a little pep in your step”—can be washed down with “Bud Heavy.”
The Boilerfaker—a new trend which pairs a beer and a shot, with one of the two being nonalcoholic—hasn’t quite made it onto menus, though some bars offer them as IYKYK orders. Last year, Punch contributor Kate Mooney described it as “microdosing, but for alcohol.” With so many nonalcoholic beers and spirits now available, there are countless ways to enjoy the combo, from cheap lager and Pathfinder Amaro to Athletic Brewing Co.’s IPA and tequila.
Other bars keep it simple. The menu at Dear Sandy in Portland, Oregon, has a dedicated Boilermakers section with pairings like the Climbing Buddy (which pokes fun at “the quintessential Portland archetype” who climbs, backpacks and “loves an IPA and a good whiskey,” according to owner Kate Marotta) and the Tucson Tooter, a high-low mix of Arizona Hard Tea and mezcal. But the most popular pairing is the most classic: Miller High Life and Old Crow bourbon.
Room for Improvement, in Portland, Maine, offers similarly simple boilermakers. Any of their bottled beers can come with a shot of tequila, bourbon, Cynar or Aperol, and owner Arvid Brown says that the most popular combination is Pacifico with tequila. The shots are served in mini boot-shaped glasses, and Brown says “we call a ‘cheers’ with them ‘playing footsies’ or sometimes ‘knocking boots.’” It’s just another way that the boilermaker has been elevated, now begging for a toast.
