I'm not in the habit of sharing many drink recipes here, but every now and again I come across one that I like so much that I can't resist sharing it with you all. For the most part I'm a wine and beer drinker, though in the cold winter months I can occasionally be found sipping a small batch bourbon, and when summer rolls around I'm always on the hunt for the latest seasonal drink.
Over the past few years there's been a real resurgence in the art of the craft cocktail, and I think that's pretty cool. Gone are the days when a drink on the porch or by the pool consisted mainly of gin and tonics, rum and cokes, and screwdrivers. Cocktails these days can be much more creative, with some requiring special syrups, artisinal spirits, fresh herbs etc.
The Basil Gimlet has been my go-to cocktail for the past few summers, but over the past couple of months I've discovered some new favorites. The Aperol Spritz (I'll post this one soon) and The Mean Shandy have been my sippers this summer and if you're looking for some new flavors to toss in your cocktail shaker I can recommend them highly.
This Mean Shandy recipe comes from my friends over at Leite's Culinaria and is a high-octane blend of bourbon, beer, and a homemade lemon syrup. It gets it's name from the Meantime Brewing Company that brews the beer that the cocktail was first made with, though it could equally describe the kick the bourbon gives this lovely. It is sweet-tart, boozy and fizzy….in other words, a perfect summer sipper. Bottoms up!
Cheers – Steve
You can find the full recipe at Leite's Culinaria by clicking HERE.