Shandy recipe
A crisp, effervescent union of chilled pale lager and tart citrus.
Method: Stir ·
Glass: Highball glass ·
Time: 5 min ·
Difficulty: Intermediate ·
Family: The Highball Family
Ingredients
- 6 oz Pale Lager or Pilsner (Chilled, crisp, European-style)
- 3 oz Fresh Lemonade or Citrus Soda (Tart and lightly sweetened)
- 1 dash Angostura Bitters (Optional, for aromatic depth)
- 1 slice Lemon Wheel (For garnish)
How to make a Shandy
- Chill a tall Collins or pint glass thoroughly in the refrigerator.
- Measure the chilled citrus soda or fresh lemonade directly into the base of the glass.
- Tilt the glass at a 45-degree angle and slowly pour the chilled pale lager to preserve effervescence and control head formation.
- Add a single dash of Angostura bitters if desired for subtle spice complexity.
- Stir gently and briefly from the bottom up with a barspoon just once to integrate.
- Garnish with a fresh lemon wheel on the rim and serve immediately.
Garnish
a fresh lemon wheel on the rim and serve immediately
Pro tip
Measure carefully, keep the dilution controlled, and serve Shandy as soon as it is cold and balanced.
History of the Shandy
The shandy's lineage traces back to mid-19th-century Britain, originally appearing as the 'shandygaff'—a popular pub drink combining beer and ginger beer or lemonade. While exact invention remains debated among Victorian tavern keepers, it quickly evolved across the British Empire as a favored colonial refreshment.
Flavour profile
Citrus, Sweet
Variations
- Panaché — Substitute bitter lemon soda or lemon-lime soda for standard lemonade for a European bistro twist.
- Radler — Use equal parts grapefruit soda and bright lager for a sharper, more tart German-style profile.
- Diesel — Combine pale ale with hard cider and a splash of blackcurrant cordial for a robust pub variant.
Practise making the Shandy in the free Virtual Bar game.