Galangal Root Shandy

Kindred Spirits by | Jun 2013 | Issue #77

Crafted at W.A. Frost and Company in Saint Paul, Minn.

I had just bought a six-pack of an easy-drinking Pilsner and wanted to add a wee bit more flavor into the drink. I found the galangal root in my freezer from a recent stir-fry night, and scrounged up whatever else would work with the biting, ginger-like flavor. This turned out pretty well.

1/2 cup lemon juice
1/2 inch grated galangal root (ginger would work too)
1/4 cup honey
Surly Hell Lager or other Helles-style beer
Sriracha salt

Galangal root / honey syrup:
Heat lemon juice in a saucepan until it is just at a simmer. Remove from heat and add the grated galangal root. When the juice is cool, strain out the galangal root. Reheat the steeped lemon juice and remove from heat again. Add the honey and stir until it is combined fully. Chill the mix before use.

Sriracha salt:
Combine kosher salt and Sriracha to coat the grains in a small bowl. Stir until fully combined. Spread thin layer of the mix onto a Silpat (or nonstick cookie sheet) and bake as low as possible until dried out (a convection oven on the lowest heat setting is best).

And finally …
Rim a pint glass with Sriracha salt and fill with ice. Pour in beer, add a generous shot of the syrup, stir and enjoy!