The Ginger Kirsche Shandy

Crafted at Bardenay in Boise, Idaho

This beer cocktail is Bardenay Restaurant and Distillery’s homage to the boozy Goaßmaß (goat stein), a Bavarian cousin of the shandy that mixes wheat beer, cola and cherry liqueur. We use a combination of lip-puckering sour cherry, airway-clearing spicy ginger and tongue-smacking bitterness brought by Boise-based Sockeye Brewing’s Dagger Falls IPA to leave you refreshed as only a shandy can.

2 oz Sockeye Brewing Dagger Falls IPA (or another IPA, like Dogfish Head 60 Minute IPA or Ballast Point Sculpin IPA)
1 oz Bardenay Lemon Vodka (or another citrus vodka)
2 oz Cock ’n Bull Ginger Beer
1 tsp cherry juice
1 dash cherry bitters
1 tsp lemon sour
lime juice, ground ginger, granulated sugar and fresh ginger root for garnish

Rim a 16-ounce pint glass with lime juice and coat with ground ginger and granulated sugar mixture. Fill glass with ice. To diminish any excess foam, pour vodka into glass and add cherry bitters before the ale. Next, add the IPA. Finally, add lemon sour and cherry juice and top with ginger beer. Garnish with fresh-cut ginger root, serve. ■