I discovered the Shandy cocktail in Chicago, a tangy blend of lemonade and a local brew. I did think it odd that the bar – which shall remain nameless – was serving such a summery drink in October. A Shandy struck me as a perfectly refreshing summer cocktail
According to my historic cocktail books, Shandy is short for Shandygaff, which was a mix of beer and lemonade, according to Tom Bullock in his 1917 cocktail book Ideal Bartender. Sometimes it was done as a blend of beer and gingerbeer too,
I decided to create a version of this refreshing drink perfect for those sunny days in autumn and winter. Since the season means apples and citrus, I decided to use hard cider as a base for my cocktail since I’d been sampling Crispin’s Natural Hard Apple Cider which has a taste of a crisp apple soda finished with just a touch of natural honey. Crispin’s hard cider comes in a variety of styles from a cloudy old fashioned hard cider in a brown bottle to a clear and crisp brut style to a light hard cider for people who might be watching their weight. The lighter ones are designed to be served over ice, kind of like a soft drink.
I plucked a couple Meyer lemons off the tree, made up some lemonade and created this drink.
The Winter Shandy
2 to 3 ounces chilled Crispin’s Natural Hard Apple Cider
2 to 3 ounces fresh Meyer lemonade
1/2 ounce Domaine de Canton Ginger Liqueur
small piece candied gingerroot
lemon zest, for garnish
Add the chilled cider and Meyer lemonade to a pilsner style flute or rocks glass. Add the ginger liqueur and stir to combine everything. Drop the candied gingerroot into the glass. Garnish with the lemon zest.