The Dark and Shandy

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 1 cup sugar
  • 3/4 teaspoon whole black peppercorns
  • 12 whole allspice
  • One 6-inch piece ginger, thinly sliced (about 1 1/2 cups)
  • 6 tablespoons fresh lime juice
  • Ice
  • Six 12-ounce bottles dark lager beer, such as Negra Modelo, chilled
  • 6 tablespoons dark rum
  • Lime wedges, for garnish
Directions

Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup.

Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge.


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    This recipe is featured in:

    Father's Day