The Ginger Pumpkin Beer Shandy is a lovely fall sipper that’s perfect for holiday entertaining! Tastes just like pumpkin pie, too.
Today’s my second favorite day of the year! It’s the third annual Blogsgiving Dinner, in which my friend Meghan I get together some of our dearest blogging friends for a huge Thanksgiving feast. It’s like a virtual friendsgiving, only we’re all bloggers. I can’t believe it’s been three years since Meghan and I hatched this idea. Since then, we’ve rounded up more than 100 recipes for an amazing holiday meal. Catch them all here and here.
We envisioned Blogsgiving to feel like a great holiday potluck, and each year I try to ‘bring’ different types of dishes. Last year I made Mini Cranberry Apple Casseroles and a Cinnamon White Russian the year before I made Cranberry Bourbon Granita, Pumpkin Soup with Bacon Roasted Chickpeas and a Pomegranate + Goat Cheese Salad.
This year I’m bringing the cocktails.
A Ginger Pumpkin Beer Shandy is a lovely hybrid of sweet, non-alcoholic ginger beer and a spicy, tart pumpkin ale that’s reminiscent of pumpkin pie.
Traditionally, shandies are made with lemonade and lager, and they are wonderful summer sippers. But this autumnal take on them is a new favorite that I’ll be drinking until fall ends. The dudes and ladies at your friendsgiving won’t feel like they’re drinking an overly fancy cocktail nor will they feel too casual with just a beer in hand, but right in between.
To make these, you’ll need ginger beer and a pumpkin ale. I prefer a 3:4 ratio — a little more beer than ginger beer. For me, ginger beer is just an added flavor and fizz. And you can totally use ginger ale — not ginger beer — but it will just make your cocktail sweeter yet less spicy.
I rimmed the classes with homemade cinnamon sugar for added texture, spice and sweetness. It makes them look a little fancier, too! Because who says you can’t put a rim on a beer cocktail?
Serve each Thanksgiving guest a Ginger Pumpkin Beer Shandy, and you’ll totally impress them! Cheers to that. Happy Blogsgiving! // susannah
The 2016 Blogsgiving Recipes:
Glühwein/Mulled Wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + Butternut Squash Mac and Cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites
The Ginger Pumpkin Beer Shandy is a lovely fall sipper that’s perfect for holiday entertaining!
For the cinnamon sugar rim
- 1/4 cup granulated white sugar
- 1 tablespoon cinnamon
- lemon wedge
For the Ginger Pumpkin Beer Shandy
- 4 to 6 ounces pumpkin ale
- 2 to 4 ounces ginger beer
- In a bowl, stir together the sugar and cinnamon. Pour onto a large plate.
- Use a lemon wedge to wet the rim of a glass. Roll the rim in the cinnamon sugar to coat.
- Holding the glass at a 45-degree angle, fill the glass halfway with pumpkin ale, aiming at the side of the glas s not the bottom. Top with ginger beer.