We’ve outlined all the ingredients and directions for you to make the perfect Apple Cider Shandy. This dish qualifies as a Easy level recipe. It should take you about 2 min to make this recipe. The Apple Cider Shandy recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Apple Cider Shandy recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Cider Shandy recipe.
Ingredients for Apple Cider Shandy
- 4 (12-fluid ounce) bottles lager beer, chilled (recommended: Heineken)
- 1 (25.4-fluid ounce) bottle sparkling apple cider, chilled
Directions for Apple Cider Shandy
- Slowly pour the beer into a 10-cup capacity pitcher and slowly add the sparkling cider.
- Pour the shandy into frosted glasses and serve immediately
- Cook’s Note: The ingredients can be divided and served in 2 smaller pitchers.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple Cider Shandy recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Beer – Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and “The Hymn to Ninkasi”, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.Beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above.Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games.When beer is distilled, the resulting liquor is a form of whisky.
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Cocktail Party
- Recipes for Parties
- Low-Fat
- Low Sodium
