"If a man ordered a beer milkshake he'd better do it in a town where he wasn't known." 
― John Steinbeck, Cannery Row

Great quote, but not true come summer, when some of the best cocktails on the menu involve a witch's brew of fruit juice, beer and assorted potables. Otherwise known as a shandy.

We dialed a few of our favorite local barkeeps and begged a recipe. Here they are.


Lillie's Michelada
Jorge Saldarriaga, Lillie’s Q

Directions: Rim a 16-oz. mason jar with Lillie's Q Carolina Dirt Rub. Add ice. Add three oz. of Lillie’s Q Michelada Mix*. Shake until mixed. Top with Firestone Walker Pivo Pils (or your favorite pilsner or lager). Lime wedge for garnish.

*To make Lillie’s Q Michelada Mix, combine:


Picon Bierre
Lee Zaremba, Billy Sunday

  • .75 oz Amer Picon
  • Metropolitan Brewing Krankshaft Kolsch (or your favorite pilsner)
  • Orange zest

Directions: Add Amer Picon to a pilsner glass of Metropolitan Brewing's Krankshaft Kolsch and garnish with orange zest.


The Jane Byrne
Ronnie Higgins, Fox Bar

  • .75 oz. Pamplemousse Rose
  • .5 oz    Jeppson’s Malört
  • .25 oz  lime juice
  • .25 oz  Off-Color Troublesome

Directions: Build in a 12 oz. tulip glass. Start with lime, add Malört, then Pamplemousse Rose and top with Off Color Troublesome. Stir and garnish with a grapefruit peel.