Strawberry Rhubarb Shandy

Strawberry Rhubarb Shandy which our friends from Camper Cocktail Company have shared with us. It is one of their favorite super yummy cocktails. So perfect to sip under your unique BeachBrella beach umbrellas this spring. It’s already feeling more like summer here in Southern California, with temperatures hanging out in the 80’s and the sun shining. (Sorry East Coasters and others enduring such a brutal winter–spring will get here soon for you, too!)

A Shandy is typically half beer and half lemonade. But we are changing things up a little bit to incorporate some of spring’s best produce. So we are adding strawberries and rhubarb. Because I’m not sure you can quite call these “healthy,” but they might give a boost to the old mental health. In advance, you’ll want to make the strawberry rhubarb syrup so it has enough time to properly infuse with flavor and cool.

For example here is the recipe:

Strawberry Rhubarb Shandy

Ingredients:

2 oz. strawberry rhubarb syrup (recipe below)

1-12 oz. bottle cold beer (kolsch, hefeweizen, pilsner – we used Heineken)

Instructions:

To conclude, Pour rhubarb syrup into a chilled pint glass. Top with cold beer and gently stir to thoroughly mix. Garnish with a strawberry or lemon wheel.

Strawberry Rhubarb Syrup

Ingredients:

1 cup sugar

1 cup water

1 cup chopped organic rhubarb

1 cup sliced organic strawberries

Instructions:

Firstly, combine the water and sugar in a saucepan and bring to a boil. Fully dissolve the sugar into the water. Turn the heat down and stir in the strawberries and rhubarb. Remove from the heat, cover and let cool completely. Once cool, strain syrup.

This makes enough syrup for about 8 Shandies. Syrup can be stored in the fridge for about two weeks.

Cheers!

Meanwhile, even if you are digging out of snow drifts and dodging black ice, save this recipe for the hot sunny days ahead. Before you know it, you, too, will be enjoying these festive libations under your favorite beach umbrellas!