Cranberry Ginger Shandy Beer Cocktail

Piyobaar beer

Cranberry Ginger Shandy

Cranberry Ginger Shandy transforms the well-known shandy with a dark, fruity flavour. It’s an amazingly straightforward recipe that transforms the summer drink into the ideal libation for celebrations in the fall and winter.
This shandy is special because of the sour cranberry and hot ginger beer. Every sip is made spicy and sweet by the addition of a rim of ginger-sugar and a little lemon juice. To complete the whole shandy experience, beer is added as the final topping.

Cranberry Ginger Shandy


2 cups fresh or thawed frozen cranberries
1/2 cup sugar
1 tablespoon freshly grated gingerĀ 
4 bottlesĀ  pilsner


Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy).

For each drink, fill a pint glass with ice.
Add 30 ml cranberry syrup.

Top with pilsner (you’ll need about half a bottle per drink)

Stir and serve

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