The Dark and Shandy

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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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


Six 12-ounce bottles dark lager beer, such as Negra Modelo, chilled

6 tablespoons dark rum

Lime wedges, for garnish


  1. 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. 
  2. 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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