This seasonal homage to the shandy makes your taste buds feel like they’re jumping into a pile of leaves on a sunny fall day (e.g., awesome). Works great as a crisp and refreshing pre-dinner drink or as a fruity counterpart to dark poultry. Try different darker beers like pumpkin ale, brown or autumn ale to change the flavor profile.
Equipment Needed: Glass, Spoon, Paring Knife, Cutting Board
- 6 oz dark beer (we tried Southampton Pumpkin and Fire Island Pumpkin Barrel. No, not at the same time.) (price varies)
- 4 oz apple cider ($3.49/gallon)
- 1 Rosemary sprig ($1.50/sprig or small bunch)
- 1 apple (about $2/lb)
- Wash your apple thoroughly and cut it crosswise into thin discs. Slice out the core of your disc and make a cut from the center to the edge (yes, geometry nerds, the radius of the disc).
- Pour your beer into the glass and add in the apple cider. Stir gently.
- Garnish with the rosemary sprig as a swizzle stick and put one of your apple discs on the rim of the glass. Quaff by the fire or while cutting your celebratory meat of choice.