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
- 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.
- 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.