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Hibiscus Shandy Beer Cocktails: Think Pink!

One of my favorite summer drinks is cold-brewed hibiscus tea, and it’s not just because the bright pink color falls in line with many of my other go-to beverages. (I see you, prickly pear margaritas.)

If you’ve ever sipped a cup of Red Zinger, you’re already familiar with the slightly citric taste of hibiscus.

To me, it’s a cross between lemon and cranberry, equally bright and tart.

And it’s so gorgeously pink that it practically begs for a tall glass, lots of ice, and a fun straw to drink from.

cold brewed hibiscus tea
Photo: Casey Barber

In truth, I’ll happily guzzle cold-brewed tea of any flavor all summer long, and the formula for making cold-brew tea is highly familiar to anyone who made sun tea back in the day.

How to Make Cold-Brew Hibiscus Tea

Combine 2 teaspoons dried hibiscus petals with 1 quart (4 cups) cold water, and let it steep for at least 4-6 hours or overnight.

Strain the petals out before serving.

You can let the cold-brewed tea steep in the fridge or on the counter, but keep it refrigerated once it’s ready to drink–even tea will grow mold in a warm environment.

hibiscus shandy beer cocktails
Photo: Casey Barber

Dried hibiscus flowers are available almost anywhere these days, both online and at major grocery retailers.

The tangy, refreshing taste of hibiscus tea is tailor-made for an afternoon of al fresco drinking, but it’s also ripe for pairing in one of the easiest of boozy beverages.

Yep, I’m talking about the two-ingredient beer cocktail known as the shandy.

Cutting the beer with cold hibiscus tea keeps the fizz and the flavor, while making it a punchier summer sip.

hibiscus shandy beer cocktail
Photo: Casey Barber

What Beers Can You Use in a Hibiscus Shandy?

For this matchup, I like to use a fruity beer, of which there are so many options nowadays.

You can use a tart lambic, the traditional Belgian style that’s naturally fermented and comes in varieties like raspberry, cherry, and even green apple.

Or go pick a strawberry beer (my personal favorite combination), like the versions brewed by Abita and Shiner.

There’s also the sweeter, more mellow gose options made by Anderson Valley, like Briney Melon.

You can even try it with a fruity cider–I love the experimental flavors made by Graft Cidery.

hibiscus shandy beer cocktails

You can simply pour your hibiscus shandy into a mason jar and tote around with you to the backyard, to the park, to the pool or the beach… or just to your front stoop.

Fun straws are totally optional but highly recommended.

hibiscus shandy beer cocktail

Hibiscus Shandy

Yield: 4 drinks
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

Mixing a fruity beer with cold-brewed hibiscus tea makes a tart and refreshing summer hibiscus shandy. It's so easy, you barely need a recipe!

Ingredients

  • 2teaspoons dried hibiscus flowers
  • 1 quart (4 cups) cold filtered water
  • 2 (12-ounce) bottles fruity beer, such as a lambic or strawberry ale

Instructions

  1. To make cold-brewed hibiscus tea, combine the hibiscus flowers and the water in a quart-sized mason jar.
  2. Let sit at room temperature for 4-6 hours, or overnight in the refrigerator, to steep.
  3. Strain the hibiscus flowers from the tea.
  4. To make the cocktail, gently stir the hibiscus tea with the beer in a small pitcher.
  5. Fill 4 pint glasses with ice.
  6. Divide the shandy between the glasses and serve.

Notes

Hibiscus tea can be steeped, strained, and stored in the refrigerator for up to 1 month.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 1g

The nutritional information above is computer-generated and only an estimate.

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