While it is yet to be chilly here, we are in the thick of Fall. I’m supposed to be craving a warm mug filled with cider and perhaps a bit of bourbon. But as long as it stays above freezing here, I’m going to enjoy Pumpkin Shandy.
Perhaps you are used to seeing Shandy made with beer. I’m not a fan of beer, gluten-free or otherwise. But I am a fan of hard cider. I’m a HUGE fan of Woodchuck’s Pumpkin Cider. I’m also a fan of Reed’s Ginger Brew. You know, a little ginger is good for your digestion. And a little hard cider is good for your mood. 😉 Bring them together and you’ve got the perfect drink for a fall weekend.
Because I’m obviously not concerned with the tradition when it comes to shandy, I’m adding orange instead of lemon. Orange and pumpkin work so well together, I just couldn’t resist.
As long as this weather stays warm, I’m going to keep the cider shandy coming. Next on my list, Ginger Cranberry Shandy. (Say it out loud, it’s fun!) But first, here’s the recipe for Pumpkin Shandy.
Pumpkin Shandy: A Little Something for a Fall Weekend
- 1 bottle pumpkin hard cider (My first preference is for Woodchuck, a close second is Ace)
- 1 bottle ginger beer (I like Reed's Ginger Brew best)
- 2 wedges orange
- You'll need your two favorite glasses for enjoying a cider.
- Pour half cider, half ginger beer in each glass.
- Add a wedge of orange.
- Serve immediately.
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