Ginger Rum Shandies Recipes

Steps:

• In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool.
• Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.

Steps:

• In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool.
• Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.

Steps:

• Heat the sugar, ginger and 1/2 cup water in a small sauce pan over medium-high heat. Bring to a boil, and stir to melt the sugar. Remove from the heat and allow to steep and cool for 15 minutes, then strain (should make about 3/4 cup). Reserve the unused ginger syrup for another use.
• Mix 1/4 cup of the syrup with the lemon juice in a large liquid measuring cup. Add the club soda. Divide between two chilled beer chalices. Pour half of the beer into each glass. Garnish each with a lemon slice and serve.
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• From Food Network Kitchens

Steps:

• Filled 2 pint glasses with ice. Combine equal parts ginger beer and wheat beer in each glass. Garnish each with a lime wedge.

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.