Low-Proof Shandy Recipe: Late to the Party - Imbibe Magazine Subscribe + Save

Late to the Party: A Low-Proof Shandy Recipe

For his low-proof shandy recipe, Marshall Minaya, beverage director of New York City’s Valerie, balances out the pear shrub’s acidity with the bitterness of amaro and the dryness of fino sherry. Unfiltered cider added to the shaker before straining the drink into the glass gives it body.


  • 1 oz. fino sherry
  • 1 oz. amaro of choice (see note)
  • 1/4 oz. fresh lime juice
  • 1 oz. pear shrub
  • 2 dashes cardamom bitters
  • 1 oz. unfiltered cider
  • _________________________
  • Pear Shrub
  • 3 cups granulated sugar
  • 1 1/2 cup water
  • 1 1/2 cup white vinegar
  • 5 Anjou pears (diced)
  • 2 cinnamon sticks (cracked)
  • 2 allspice berries (cracked)
  • Tools:shaker, strainer
  • Glass:Collins
  • Garnish:dehydrated lime wheel


Add the first 5 ingredients to a shaker with ice. Shake, add the cider, then strain into a glass over fresh ice.

Note: Minaya uses Foro Amaro but says that a blend of 1/2 oz. Averna and 1/2 oz. Amaro Montenegro can be used in its place here.

Pear Shrub Add all of the ingredients except vinegar to a pot and place on medium-high heat. Stir consistently to incorporate the ingredients. After the sugar dissolves, allow the mixture to cool. Strain and squeeze the pears through a mesh strainer. Add the vinegar and store in a 1 1/2-quart sealable container. Will keep in the refrigerator for up to 1 month.

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