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Hibiscus Habanero Shandy Recipe

  • Difficulty Easy
  • Time 15 minutes
This image has an empty alt attribute; its file name is Hibiscus-Habanero-Shandy-Cocktail.jpg

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

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.

Used in this Recipe

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