"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.
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:
- 16 oz. tomato juice
- 6 oz. Lillie's Q Carolina Sauce
- 6 oz. Lillie's Q E.N.C. Sauce
- 3 oz. Lillie's Q Hot Pepper Vinegar Sauce
- 2 oz. Lillie's Q Hot Mess
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.