Mixing beer and spirits together is nothing new. Shandies have been enjoyed around the world for centuries. But today, shandies are experiencing their own shining moment across cocktail culture and bars everywhere. And at Twisted Grove, we consider them our signature sippers. In fact, we offer five shandies to choose from on our cocktail menu. Or is it beer menu? Let’s just say we offer five shandies. Now, we are sharing a page directly from our recipe book; here is how to make our Home Grown Shandy.
Here’s What You Need..
1-ounce Deep Eddy grapefruit vodka
1 ½-ounce of fresh-squeezed grapefruit juice
Four Peaks Sunbru
Grapefruit peel for your garnish
First, fill your frozen tall glass with ice. Next, add your grapefruit juice and vodka. Be sure to stir it well. Top it off with the Sunbru. Finish it with your grapefruit peel.
This recipe will make one serving.
Want More Shandy?
Don’t miss owner and Chef Chris Collins at the Scottsdale Culinary Festival on April 14-15. Collins and the Common Ground Culinary team will be co-hosting a new showcase called Liquid Arizona alongside the folks from Phoenix Magazine. Our sister restaurant Grassroots Kitchen + Tap is set to host a cocktail-making class and Twisted Grove will be giving cocktail fans insider tips during the course of a fun and informative spring season shandy seminar. Both experiences are included in the $12 to $15 festival admission.