Spicy Summer Shandy


  • 1 1/2 oz gin
  • 1 oz fresh lemon juice
  • pale ale
  • honey and salt rim
  • 1/2 oz jalapeño honey syrup:
  • 1 cup water
  • 1 cup honey
  • 1 jalapeno pepper, thinly sliced


  • Finely slice a jalapeño pepper.
  • In a saucepan, combine water and honey. Add in the jalapeños peppers and allow mixture to come to a boil. Reduce heat and allow to simmer for 5-10 minutes. Immediately place in fridge and allow syrup to cool completely.
  • Using two plates, squeeze a thin layer of honey onto one plate and sprinkle a thin layer of salt onto the other. Take a highball glass and rim the glass with honey and proceed to rim with salt. Set aside.
  • Take a lemon and a small pairing knife and gently peel a thin strip from the lemon in a spiral shape down the lemon. Set aside.
  • In a shaker filled with ice, combine syrup, lemon juice and gin. Shake vigorously, strain and pour into ice-filled rimmed glass.
  • Top with beer and garnish with lemon twist and serve.