Gunners Shandy Recipe
Ginger Juice, Honey, Afghani Saffron, Angostura Bitters, Three Cents Lemonade, Kingfisher Lager
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shandy Base
Ginger-Honey-Saffron Concentrate
Finishing & Garnish
Method
Ginger-Honey-Saffron Concentrate
Make ginger infusion
Place the peeled, roughly chopped ginger and 1 cup filtered water into a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 6 minutes to extract ginger flavor.
Steep saffron and honey
Remove saucepan from heat. Add the Afghani saffron threads to the hot ginger water and stir. Let steep for 5 minutes to draw out color and aroma. Stir in 2 tablespoons honey until fully dissolved. Taste and adjust honey (add up to 1 tsp more if you prefer sweeter). Strain the mixture through a fine-mesh sieve into a jar, pressing on solids to extract liquid. Cool to room temperature, then chill in refrigerator if not using immediately.
Yield
This produces about 3/4 cup of concentrate — enough for 3–4 shandies if you prefer a stronger ginger-saffron note; the recipe below uses approximately 1.5 oz of concentrate per serving.
Assemble the Shandy
If using ice, fill a tall glass (16–20 oz) halfway with ice. Otherwise, chill the glass beforehand.
Pour 12 oz chilled Kingfisher Lager into the glass, pouring gently down the side to preserve carbonation.
Add 1.5 oz (about 3 tablespoons) of the chilled ginger-honey-saffron concentrate to the beer. Stir gently once to combine. The beer will foam slightly; allow foam to settle.
Top with 4 oz chilled Three Cents Lemonade. Stir very gently once to integrate. Taste and adjust: add up to 0.5 oz more concentrate for a brighter ginger/saffron/honey presence or a splash more lemonade for more citrus lift.
Add 3 dashes of Angostura bitters to the surface; they will float and add aromatic complexity. Give one very gentle stir just to incorporate the bitters without flattening the beer.