THE DARK AND SHANDY
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup.
- Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge.
DARK AND STORMY
Steps:
- Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink.
WATERMELON SHANDY
Provided by Food Network
Categories beverage
Time 8h25m
Yield 1 cocktail, plus additional ice cubes and simple syrup
Number Of Ingredients 7
Steps:
- For the watermelon ice cubes: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.
- For the shandy: When the ice cubes are ready, cut a slight slice off the bottom of the watermelon so it sits upright. Carefully cut across the top quarter of the watermelon, leaving three-quarters left. Scoop out the watermelon with an ice cream scoop, reserving the insides for another use (or use to make the watermelon ice cubes). Cut a V-shaped notch in one side of the watermelon.
- Put 4 watermelon ice cubes in the hollowed-out melon. Pour in the lemonade until it fills it about three-quarters full. Quickly immerse the beer bottle into the lemonade, leaning it in the notch and making sure the opening of the bottle hits the watermelon floor.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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