Ginger Shandy Food

PALE GINGER SHANDY

Steps:

• Heat the sugar, ginger and 1/2 cup water in a small sauce pan over medium-high heat. Bring to a boil, and stir to melt the sugar. Remove from the heat and allow to steep and cool for 15 minutes, then strain (should make about 3/4 cup). Reserve the unused ginger syrup for another use.
• Mix 1/4 cup of the syrup with the lemon juice in a large liquid measuring cup. Add the club soda. Divide between two chilled beer chalices. Pour half of the beer into each glass. Garnish each with a lemon slice and serve.
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• From Food Network Kitchens

CRANBERRY GINGER SHANDY

Steps:

• Gather the ingredients.
• In a large pitcher, combine the cranberry juice, ginger beer, and lemon juice. Stir well . Chill until you're ready to serve.
• Add beer to the pitcher just before serving.
• Before serving, rim tall glasses with a ginger-sugar rim, wetting the rim with lemon juice and rolling it in a mix of ground ginger and sugar.
• Pour the shandy into the prepared glasses over ice, if desired. Garnish with a lemon wedge . Serve and enjoy.

BEER GINGER SHANDY

Steps:

• Filled 2 pint glasses with ice. Combine equal parts ginger beer and wheat beer in each glass. Garnish each with a lime wedge.

GINGER RUM SHANDY

Steps:

• In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool.
• Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.

SHANDIES TWO WAYS: GINGER AND GRAPEFRUIT

Steps:

• For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass.
• Squeeze in the juice of 1/2 the lime, and float a lime wheel on top.
• For the ginger shandy: Add the beer and ginger beer to a pint glass.
• Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top.

LEMONGRASS SHANDY

Steps:

• Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
• When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

GINGER RUM SHANDIES

Steps:

• Make the ginger syrup: Combine the sliced ginger, sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15 to 20 minutes. Strain and let cool.
• For each cocktail, combine 2 tablespoons each of the ginger syrup and apple juice, 1 1/2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice. Shake well and pour into a short glass. Top with 1/2 cup beer and garnish with apple slices.

CRANBERRY-GINGER SHANDY

Steps:

• Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy).
• For each drink, fill a pint glass with ice. Add 1 ounce cranberry syrup. Top with pilsner (you'll need about half a bottle per drink) and stir; serve.

GINGER BEER SHANDY (NON-ALCOHOLIC)

Steps:

• Pour the lemonade into a frosted pint-size beer mug.
• Top with the ginger beer & serve immediately.

GINGER BEER SHANDY (ALCOHOLIC)

Steps:

• Freeze eight 16-oz beer glasses or beer mugs for at least 2 hours.
• Rub rims of glasses or mugs with lemon slices and dip rims into finely chopped candied ginger.
• In a large pitcher combine 3 Tbsp candied ginger and lemon juice.
• Muddle together with a wooden spoon or muddler.
• Pour in beer and ginger ale.
• Stir gently to combine.
• Serve in frosted glasses or mugs.
• Garnish with additional lemon slices, if desired.