Goat Town Shandy Recipe

Jun 1, 2011 6:01 pm

For those who like their beer with a twist

If you think an ice-cold beer is refreshing on a hot summer’s day, then just think what topping off that beer with lemonade will do for you. The result is ultimate thirst-quenching refreshment with the slightest kick — call it a nudge — just enough to make the sun shine a little brighter. The Shandy is nothing new: the Brits invented it long ago to help cool themselves (and their room-temperature ales) down in the muggier months. Originally referred to as the shandygaff, it generally consists of two parts beer to one part lemonade. At Goat Town, in New York’s East Village, it gets spiked with a housemade herbed simple syrup that literally smacks of summer, plus fresh lemon juice. Bartender Leif Huckman shares the recipe for you to try at home.

photo: <a href="http://www.flickr.com/photos/nesson-marshall/">nesson-marshall</a> on Flickr
photo: nesson-marshall on Flickr
Beer and lemonade are the makings of the Shandy
Servings: 1 quart


herbed simple syrup
1/2 quart Demerara Sugar
1/2 quart water
1/2 cup dried lavender
1/4 cup fennel seeds
1 bag Chamomile Tea
several sprigs fresh tarragon
several sprigs fresh mint
3 cardamom pods
3/4 ounces herbed simple syrup
3/4 ounces fresh lemon juice
1 pint Coors Banquet

For the herbed simple syrup:
In a pot over low heat, combine all the ingredients and bring to a slow simmer. Let it steep for an hour, then cool.

For the Shandy:
Fill a pint glass with beer, nearly to the top. Top it off with the lemon juice and herbed simple syrup, and enjoy!

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