Mango Ginger Habanero Shandy with Cheese Pairings
Mango Ginger Habanero Shandy with Cheese Pairings
A sweet sipper with a zesty bite
Escape to warm weather with one sip of this this spicy twist on a traditional shandy! Typically a mixture of beer and lemonade, we’ve taken things up a notch by infusing this bright beverage with savory, tropical undertones from the addition of mango chutney, plus a burst of sweet heat from ginger and Habanero peppers. Topped off with a dash of lime juice, this refreshing sipper is the perfect pairing for creamy, milky cheeses that cut through the spice.
Mango Ginger Habanero Shandy with Cheese Pairings
A sweet sipper with a zesty bite - Prep Time : 5 min
- Cook Time : 5 min
- Total Time : 10 min
- Serves 4
Ingredients
- For the Cocktail:
- 1 jar Virginia Chutney Company Mango Ginger Chutney, 4.4 oz.
- 1 half piece Fresh ginger, peeled and sliced
- ½ small Habanero pepper, stemmed and carefully de-seeded
- 2 cans Lager, 12 oz.
- 2 cans Soda water, 12 oz.
- 2 Tbsp. Fresh lime juice
- Candied ginger, mango, or lime wedges for garnish
For the Cocktail
- Combine the chutney, fresh ginger, Habanero pepper and lime juice in a blender until smooth.
- Pour the mixture through a fine mesh strainer into a large mixing glass or jug.
- Stir the lager and soda water into the mixture to combine. Top with additional soda to taste.
- Serve in chilled glasses with candied ginger, candied mango and/or fresh lime wedges to garnish.
How to Cut and Serve
- Cut the Cremeaux into large wedges like a cake or pie.
- Lay the Roquefort on its side and slice into triangles using a harp or wire.
- Triangle cut the Mahon.
For more tips on how to slice and serve, see our Cut Guide.
