Shandy

Beer and ginger beer, dressed up with toasted coriander seeds, flamed citrus zest, rosemary and thyme that perfume the glass before the lager goes in. Herbal, gently spiced and refreshing on a warm day.

Total time: 5 min
Serving: 1

Naturally sweet twist
Herbal & zesty

Tall glass of pale green drink topped with crushed ice and muddled mint on a dark bar counter — Sour meets Sweet Magic

Ingredients

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1 tsp coriander seeds, lightly crushed
1 strip orange zest
1 strip lemon zest
2 rosemary sprigs
4 thyme or lemon thyme sprigs
ice cubes, optional
6 oz lager or hefeweizen, chilled
4 oz ginger beer, chilled
2–3 Richberry halves

How to Make It

Toast the coriander
Toast the coriander seeds in a small dry pan over medium-high heat for about 1 minute, until fragrant, then tip them into a glass.
Flame the zest
Carefully run a lit match along the orange and lemon zest strips, rub them around the rim, then drop them into the glass with the rosemary and thyme.
Pour
Add ice if you like, then pour in the beer and ginger beer and stir gently.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.