Thai Beer and Ginger Shandy

In the spirit of the 1950s cocktails era, this shandy has got a fruit juice element, but using the apple and ginger juice, along with the fresh lemon juice means it has a sharp, rather than sweet tang. It is perfect for long, warm, summer afternoons. You can take it along on a picnic, ready made in a flask or serve at a BBQ as an alternative to sangria.




  1. 1 bottle of Singha

  2. 1 carton of Cawston Press Apple and Ginger Juice

  3. Juice from one fresh lemon


  1. Use chunky tumblers.

  2. Share the beer between the two glasses.

  3. Top up with the juice.

  4. Share the lemon juice .

  5. Add ice and a slice.

  6. Enjoy.

Please note the darkness at the bottom of the glass is just the colour of the glass.

Sorry if there was any confusion, we will not be using coloured glasses in future

Serves 2

Preparation Time: 3 minutes