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Saffron-Limoncello Shandy

Inspired by British shandies—beer mixed with ginger ale or sparkling lemonade—this refreshing drink ups the ante with English hard cider and limoncello.


1 oz. limoncello
1/2 oz. saffron sryup (see below)
4 oz. dry hard cider
Ice cubes
Tools: shaker, strainer
Glass: Collins
Garnish: lemon twist

In a shaker, combine limoncello, saffron sryup and ice. Shake for 30 seconds. Strain into an ice-filled Collins glass. Top with cider and garnish.


To make the saffron syrup: Combine 1 cup of water, 1 cup of granulated sugar and ¼ tsp. of saffron in a small saucepan. Bring mixture to a boil, stirring to dissolve the sugar and saffron. Remove from heat, strain into a jar, cover and keep refrigerated for up to 2 weeks.


Darren Creely, Café Nell, Portland, Oregon





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