As the old adage goes, nothing says “Texas Forever” like a snowy summer shandy (or something)
At Houston’s Eight Row Flint, Morgan Weber’s modern icehouse, guests slurp this slushy shandy (that’s lemonade + beer, btw) by the boot-full. Weber gussies up this number with Peruvian pisco, Aperol, and lots of fresh citrus, and, in true Texas fashion, a splash of good old Lone Star beer.
Based on the Lula May Shandy
1.5oz fresh lemon juice
3oz fresh grapefruit juice
4oz Lone Star beer (or a similar light lager)
.75oz simple syrup
.25oz tamarind paste
6 dashes Peychaud's bitters (or similar)
Ice to fill
Combine ingredients in a blender, fill with ice, and blend until smooth. Store in the freezer until ready to serve.