Ginger, honey and citrus shandy
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Try this zingy ginger cocktail for a shandy with a difference, brought to you by London's Speedboat Bar. This recipe makes enough syrup for four cocktails – keep them chilled
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Make this ginger, honey and citrus shandy, then check out our shandy Murray, lagerita cocktail and more beer cocktails.
Despite London having possibly the best nightlife in the UK, it feels rare to get a spot like Speedboat Bar. Open until late on the weekend (you can get your fill of fiery cuisine and party vibes until 1am), this Thai canteen in Chinatown, brought to you by Plaza Khao Gaeng’s Luke Farrell, has décor almost as bombastic as the flavours. Once you’re done looking at the framed pics of the Thai royal family or playing a game of pool, get your tongue tingling with a menu that would satisfy any chilli fanatic. And don’t forget to cool down after with a creamy cocktail or a tower of beer. @speedboatbar
Ginger honey syrup
- 385g gingerpeeled
- 180g wildflower honey
Jelly bia
- 180ml ginger honey syrup(see above)
- 30ml lime juice
- 30ml orange juice
- 30ml lemon juice
- 300ml Singha beer(or other light beer)
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