Partake Mocktails: Salt & Pepper Shandy

Partake Mocktails: Salt & Pepper Shandy

Posted by Dylan Phillips on

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.

Salt & Pepper Shandy

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
Partake Brewing Creation


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.

Salt & Pepper Shandy


Seasonal Variations

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.