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If you’re looking for something fun to serve with your Thanksgiving appetizers, this would be a great choice! It would be easy to whip up a larger batch and have ready to go in a pitcher when your guests arrive.

I’m pretty sure I would be stating the obvious to say that I heart the Food Network. I have been known to do a little happy dance when my magazine arrives every month. This recipe is from the latest issue. It’s by Chuck Hughes and is a fun fall cocktail. I’ve modified it very slightly as I thought the original was too sweet.

Ginger Rum Shandies

Makes 4 drinks (plus extra ginger syrup)

  • 10 thin slices peeled ginger, plus more for grating
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup apple juice
  • 6 ounces spiced rum
  • 2 cups wheat beer
  • Apple Slices for garnish
  1. Make ginger syrup: Combine the sliced ginger, sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15-20 minutes. Strain and let cool.
  2. For each cocktail, combine 1 tablespoon of the ginger syrup with 2 tablespoons apple juice, 1 1/2 ounces rum, 3-4 gratings of ginger (or more if you love ginger), in a cocktail shaker with ice. Shake well and pour into a glass with ice. Top with 1/2 cup beer and garnish with apple slices.

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