Ginger Beer Shandy
A refreshing Victorian-era drink combining beer with ginger beer, sweetened and served cold. This is a variation of a beer shandy using bruised fresh ginger and ginger beer instead of mint and lemonade.
Ingredients
- 2 tablespoons Fresh ginger root, bruised (Use green (young) ginger if available; bruise with the back of a knife or muddler)
- 2 tablespoons Sugar (Adjust to taste)
- 2 cups Cold water (About 16 oz)
- 2 quarts Beer, chilled (Use a light lager or pale ale; 64 oz total)
- 1 cup Ginger beer (Commercial ginger beer, not ginger ale)
- 2 cups Ice, crushed (For serving)
Instructions
- 1Bruise the fresh ginger root by pressing firmly with the back of a knife or using a muddler to release the oils and flavor.
- 2Place the bruised ginger in a large pitcher or tankard. Add the sugar and muddle together briefly to help release more ginger flavor.
- 3Pour the cold water and ginger beer into the pitcher with the ginger and sugar. Stir well to dissolve the sugar completely.
- 4Pour the chilled beer into the pitcher. Stir gently to combine all ingredients without creating too much foam.
- 5Add crushed ice to the pitcher or to individual serving glasses. Serve immediately while cold, straining out the ginger pieces if desired.
Nutrition Facts
Calories: {'calories_from_fat': 0, 'calories_per_serving': 85}
