Today’s post is of another Southern Tier Shandy, but this one’s made with a one-off beer we scored from the brewery and Arthur R. Gren Distributing.
Curious about the Hop Sun Shandy? My initial post can be read by clicking here.
Today’s post though is about Southern Tier’s “Local Sour,” a kettle sour beer we were lucky enough to get a keg of this week at the restaurant where I work:
About This Drink:
Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With tart specialty beer on tap, we started adding in fresh-squeezed lemon juice and some liqueur for a basic and delicious house shandy.
•.5 oz lemon juice
•.5 oz simple syrup
•.5 oz orange juice
•.5 oz Domaine de Canton
•10 oz Hop Sun
•4 oz Sierra Mist
Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of “Local Sour” and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.
Note: The above recipe is scaled to serve the drink in a pint glass, but we also cut the recipe in half to serve in a smaller glass, as pictured here: