Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Dark and Shandy
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- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
Ingredients
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.
