Pineapple Jalapeño Shandy

With a tropical flare and a touch of heat, this shandy is so addictively tasty we recommend making two batches.

Pineapple Jalapeño Shandy
Yields: 6 servings
  • ¼ cup water
  • ¼ cup clover honey
  • 1 small jalapeño, halved and seeded
  • 1 cup chopped pineapple
  • 1 small jalapeño, seeded and thinly sliced
  • 1½ cups cold pineapple juice
  • ¼ cup fresh lime juice
  • 3 (12-ounce) bottles cold lager beer
  • Garnish: sliced jalapeño, pineapple wedges
  1. In a small saucepan, bring ¼ cup water, honey, and halved jalapeño to a boil over medium-high heat. Remove from heat; let steep for 15 minutes. Strain honey syrup through a fine-mesh strainer; discard jalapeño.
  2. In a large pitcher, muddle pineapple and sliced jalapeño. Stir in honey syrup, pineapple juice, and lime juice until well combined. Cover, and refrigerate for at least 1 hour or until ready to serve. Just before serving, stir in beer. Divide mixture among 6 glasses filled with ice. Garnish with jalapeño and pineapple, if desired.