This easy-drinking, seasonal Shandy strikes a refreshing balance between bitter and sweet, accentuating our Pale’s fruity and floral flavoring in a mocktail you’ll love! Thank you to Yvonne from Taste & Tipple for creating this delicious recipe.
What You’ll Need:
- 2 oz grapefruit juice
- ¾ oz black pepper syrup
- 3 dashes Angostura bitters
- 1 can Partake Brewing Pale
- Pinch flaky sea salt
For the Black Pepper Syrup:
- 1 cup sugar
- 1 cup water
- 1 tbsp black peppercorns, whole
Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. Stir to combine. Top with Partake Brewing Pale. Add a pinch of salt. Enjoy!
Black Pepper Syrup
Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat. Stir until sugar is dissolved. Simmer for 5 minutes. Remove from heat and let cool to room temperature.
Strain into a glass jar, removing peppercorns. Seal and store in the fridge for up to two weeks.
For spring or summer, try replacing the black pepper syrup with a honey-ginger syrup and swap the Angostura for lavender bitters.
For fall, use a cinnamon syrup and cardamom bitters for a warming, baking spice finish – leave out the salt.