5 Creative Takes on the Shandy

By Jenny Miller  |  August 30, 2013

This weekend is your last chance to cram in three days of summer drinking, so consider adding a shandy to the mix. Traditionally, a light-bodied beer is mixed with something nonalcoholic like carbonated lemonade or ginger ale for a lower-alcohol beverage that's particularly refreshing on a warm afternoon. The shandy is more popular than ever these days, and bartenders are getting creative with their concoctions - check out our slideshow of old-school and new-school shandies around the country.

  • Frozen Shandy at D&T Drive In in Houston
    Boozy, frozen treats is a trend we get behind, and newcomer D&T Drive In in Houston had the genius idea to create one in a shandy flavor. The bar mixes housemade lemonade with Pabst Blue Ribbon, then garnishes with a dash of Angostura bitters and a lemon wedge: simple, summery perfection.

  • Shandy at the Ramp in San Francisco
    This SF standby - a sprawling, divey affair down by the water in Portero/Mission Bay - serves a pretty classic shandy: a mix of Wyder's Pear Cider and Widmer Hefeweizen. It's just the sort of refreshing, low-key drink you'll want to enjoy while gazing out at the docks.

  • Dessert shandy at Betony in New York
    Newcomer Betony garnered three stars in both the New York Times and the New York Post this week, and the restaurant has a serious bar program as well. Its dessert shandy was inspired by, well, a dessert - apricot with almond ice cream - expressed here by combining Stoudts Pils, housemade orgeat, apricot liqueur and sherry vinegar. The result is sweet, tart and boozy - what more could a drinker want?

  • Eastern Shore Shandy at Wit & Wisdom in Baltimore
    Leave it to a Baltimore joint (this one happens to be a tavern by SF chef Michael Mina) to create shandy with Old Bay flavors. A housemade syrup infused with that spice mingles with Victory Pils, tart lemon juice and vodka for a classic concoction with a savory twist - finished with an Old Bay and lemon zest rim, naturally.

  • House fermented Shandy at Son of a Gun in Los Angeles
    Son of a Gun's Daniel Warrilow makes his shandy's a little differently: he does the mixing first - usually beer or cider, fruit juice, sweetener, and yeast - then lets the liquid ferment in the bottle. He might offer a mash-up of cider, lemon juice and apple, or grapefruit-yuzu and wheat beer, depending on the season and his whims.