Few things are more indicative of summer’s zenith than ripe cherries from the farmer’s market. Created by New York farmer’s market regulars, Eric Prum and Josh Williams, the Sour Cherry Shandy is a perfect example of their food-as-drink philosophy. Muddled and mixed with lime juice and orange liqueur, tart sour cherries are an unexpected, yet amicable companion to crisp lager in this tall, summer cooler.
- 1 1/2 ounces Cointreau
- 1 1/2 ounces lime juice
- 2 cubes sugar, or 1 1/2 ounces simple syrup (1:1, sugar:water)
- 16 cherries, pitted
- 2 lager beers
Garnish: 2 cherries
- In a cocktail shaker, muddle cherries with sugar cubes or simple syrup.
- Add Cointreau, lime juice and ice, and shake until well chilled.
- Strain into a pint or Collins glass over ice.
- Top with beer and garnish with two cherries.