We’ve been taught a veritable sh*tload by working on Chi Wulff over the years, not just about fly fishing, access, fisheries and conservation stuff, but also about good food and various adult beverages, and even about life in general.
Today’s cocktail (or beer-tail) – The Stone’s Shandy – is a prime and perfect example.
Neither Jake nor I knew a damned thing about the Shandy, other than it was often crafted as a blend of spirits, other juices (often citrus), and beer; they’re apparently wildly popular in Europe in the summer and building up a head of steam in terms of interest here in the states.
Long time friend and fishing guide MM in Houston suggested we post this one, as it’s one of his favorites from the Stone’s Throw bar on Westheimer. Sticking to the Texas theme, we threw in a pic of Deep Eddy’s Ruby Red vodka out of Austin.
Hot damn.
Join us in learning something new (see, you can teach old dogs new tricks) and shake up a few of these this weekend.
2 ounces Ruby Red vodka
1/2 ounce lemon juice
3 dashes peach bitters
Cold Pale Ale, your choice, to top it off
Shake the vodka, lemon juice and peach bitters in a shaker; strain into a pint.
Top with the cold beer and go to it.
Cheers.
