The Dark and Shandy (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup sugar |
3/4 teaspoon whole black peppercorns |
12 whole allspice |
one 6-inch piece ginger, thinly sliced (about 1 1/2 cups) |
6 tablespoons fresh lime juice |
ice |
six 12-ounce bottles dark lager beer, such as negra modelo, chilled |
6 tablespoons dark rum |
lime wedges, for garnish |
Directions:
1. Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup.
2. Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge.
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