Ginger Beer Shandy Cocktail Recipe
Making a Ginger Beer Shandy is pretty much as easy as it gets. I just mix beer with ginger beer for a fizzy, refreshing drink that’s not too strong.
Equipment
- Tall glass: I usually grab a clear pint or highball glass, around 16 ounces.
- Measuring jigger: Helps me pour equal parts beer and ginger beer.
- Bar spoon (optional): For a gentle stir—no one wants flat shandy.
- Bottle opener: You’ll need it for the beer or if your ginger beer’s in glass.
- Ice (optional): I like big cubes if I want it extra cold.
Ingredients
Here’s a quick table for reference:
- Lager beer 6 oz about 180 ml
- Ginger beer 6 oz about 180 ml
- Ice cubes As needed optional
- Lime/lemon 1 slice optional
- I stick to equal parts lager and ginger beer so the flavors don’t overpower each other.
Instructions
- I always chill both the beer and ginger beer before starting. Cold is key.
- If I’m using ice, I fill my glass about halfway with big cubes.
- I pour in 6 ounces of cold lager beer.
- Then, I slowly add 6 ounces of ginger beer—pouring gently keeps the bubbles around.
- I’ll give it a quick, careful stir with a bar spoon if it needs it.
- For garnish, I’ll pop a lime or lemon slice on the rim or just float it on top.
- I serve it right away, while it’s still cold and fizzy. Warm ingredients just make it go flat faster, and who wants that?
Notes
Honestly, the drink’s only as good as your ginger beer. I go for ones with a real spicy kick, not the super sweet or bland stuff.
Some lagers come off a bit bitter or strong, so I check before mixing. Sometimes I’ll swap in lemon for lime, or skip the citrus if I’m not in the mood.
If I want it less sweet, I use a really dry lager. For more sweetness, I’ll just pour in a bit more ginger beer. I wouldn’t recommend dark beers, stouts, or sweet ales—they just don’t play nice with ginger beer’s sharp bite.