If you follow me on Instagram, you probably noticed that I’ve been playing around with Barsmith Shandy lately. This recipe is a follow-up post to my original review of the product. While its primary function is to add to a beer to make a shandy, I couldn’t help but dabble around with some cocktails. I went down four different paths with several iterations of each until finally landing on this recipe. I find gin to be the perfect companion with its juniper and citrus playing perfectly with the hops and grapefruit found in the Shandy. Barsmith’s Shandy is the sweetening element in this cocktail, and the hops and grapefruit flavors are pronounced enough that you are able to get the flavor without making a syrupy concoction. That said, the cocktail still needed some additional acid to introduce some balance. I chose to use acid phosphate over grapefruit juice to introduce some additional acid for two reasons. I wanted a neutral flavor and wanted the presentation to remain crystal clear. However, if you don’t have acid phosphate on hand, I’m sure grapefruit juice would work fine.
- 1.25 ounces dry vermouth
- 1 ounce Loyal gin
- .75 ounce Barsmith Shandy
- 4 dashes acid phosphate
- 2 dashes grapefruit bitters
- Combine all ingredients in a mixing glass and stir until chilled.
- Strain into a rocks glass filled with ice, and garnish with an expressed grapefruit peel.