“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.


Lolo’s Lemonade Shandy
Raymond Mohan, Lolo’s Seafood Shack

  • 8 freshly squeezed lemons
  • 1 piece freshly grated ginger
  • 1 cup agave
  • 4 quarts water
  • 2 lemons cut into wedges
  • 1 bunch basil

Mix lemon juice, ginger, agave and water and fill a Collins glass approximately halfway over ice. Top with a Caribbean beer like Belikin, Wadadli or Caybrew and garnish with lemon wedge and basil. 


Smoky Michelada (serves 8)
Thomas Kelly, Mexicue

  • 2 tbsp. fine sea salt
  • 1 tsp. chipotle chili powder
  • 3 bottles Modelo Especial
  • 1 cup tomato juice
  • 1 cup Cholula Chipotle hot sauce
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 tsp. sea salt (more to taste if necessary)
  • 8 lime wedges

In a large pitcher, mix beer, hot sauces, juices and 1 tsp. sea salt. Mix sea salt and chili powder and spread out on small plate. Rub rims of 8 pint glasses and dip into salt/chili mixture. Fill glasses with ice, pour in michelada mixture and garnish with lime.


Watermelon Weisse
Andrey Ayrapetov, WTRMLN WTR

  • 4 oz. Hoegarden White Beer (or other quality white beer)
  • 1/2 oz. Campari
  • 1 dash Orange Creole Bitters
  • Top with WTRMLN WTR
  • Garnish with orange wedge & watermelon sliver

Mix all ingredients in a pint glass over ice.