With the grilling season hot on our heels, we wanted to level up the ole bbqing standby – the bottle of beer, with a Hibiscus Habanero Shandy. This simple beer cocktail is not only incredibly easy to make, but equally easy to sip. Switch up the citrus by using a slice of blood orange dipped in Hibiscus Habanero or even Tajin for some chile kick. The slightly sweet and fruity hibiscus honey syrup can be added to a lemon-lime soda to make a mocktail for the kids and non-beer drinkers. Pair this refreshing Shandy with grilled chicken, fish or shrimp skewers on a warm summer day. Or any day that ends in “y”.
Hibiscus Habanero Shandy
Ingredients:
For the Hibiscus Honey
- 4 oz honey
- 4 oz water
- 2 tablespoons hibiscus flowers
For the cocktail
- 1.5 oz hibiscus honey
- .75 oz lemon juice
- Belgian White Beer (Witte)
- 1 tablespoon Hibiscus Habanero Blend (optional)
- 1 lemon wedge
Instructions:
For the Hibiscus Honey
- Add all ingredients to a small saucepan and heat over medium-low heat until honey is melted. Remove from heat and bring to room temperature. Strain into a bowl or container, discard hibiscus flowers. Store in an airtight container in the refrigerator for up to a month.
For the Shandy
- Add hibiscus honey and lemon juice to the bottom of a pint glass. Top with ice and beer.
- Garnish with a lemon wedge dipped in Hibiscus Habanero blend and serve.
