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Aug 30, 201711:10 AM
Happy Hour

All there is to sip and savor in New Orleans

Doing the Shandy

We’ve been on a beer kick lately. Check out the last several Happy Hour blogs and you will see what I mean. Yet because this is New Orleans and we proudly wear the "Cocktail Capital of the Universe" crown, we can’t just turn our backs on adult beverages made with multiple ingredients, blended to glorious perfection.

Still when the temperatures head north of 90 degrees Fahrenheit, and the humidity follows a parallel path, cold thirst-quenching refreshments are a quest, not merely a relaxing pastime. There is a personal need for something refreshing while at the same time comfortable and yet challenging. That’s a lot to ask.

Well, ask the shandy. Oh, wait, you are not sure about a shandy, nor do you even know what it is? Then lucky for you, Happy Hour is here and nigh.

A shandy is broadly defined as a beer mixed with non-alcoholic drinks, such as lemonade, a ginger ale or fruit juice. Because the main ingredient is beer, shandys are quite popular in Germany. But their appeal crosses all of the international borders. Like in Mexico, the Michelada is beer with lime juice, assorted peppers, sauces and spices.

The origin of the name, michelada, is a combination of words that add up to “my ice-cold beer.” Mi chela helada. A chela in Mexico is a cold beer.  A suggested Michelada recipe is:

 

Michelada

  • Beer
  • Clamato Juice or Bloody Mary Mix
  • Fresh squeezed lime juice
  • Worcestershire Sauce, teriyaki sauce, soy sauce, or hot sauce

 

Stirred, not shaken, then served in a salt-rimmed pint glass

All ingredients used in proportion to personal taste.

 

The origin of the name, shandy, is not quite so clear as are the drink recipes. The term itself, as best as we can identify, came from shandygraff, a term used in the middle 1800’s in Great Britain to describe a drink made with beer and ginger beer or ginger ale. It really makes no sense, but since I am woefully lacking in understanding British slang, even the modern kind, I am probably not the best resource of “why?”

In Germany, the drink is a Radler, which translates to cyclist. A pub owner was waiting for his cycling regulars, and when they were late, he realized he was going to be short on beer. So, he mixed the beer with lime juice and a few other concoctions. His regulars liked the diluted beverage, much to the pub owner’s surprise.

Shandies are popular in bars but making the product commercially for take-home use has been problematic. The beer must be pasteurized and the lime or citrus brew should be stabilized to keep the sugars from beginning fermentation all over again. The drink’s attribute is a spritziness but this does not seem to be something the public is seeking without absolute freshness.

How about we pass on a few shandy recipes from a guy that knows his way around a back bar and a beer tap? Daniel Victory is the owner of Victory, 339 Baronne in the CBD, and also operates Drink Lab at 343 Baronne St. – alcohol’s answer to cooking school.

Victory, by the way, is a former "Mixologist of the Year" from New Orleans Magazine, so he has proven his mettle and techniques. You definitely want to note that the last ingredient added to the cocktail is the beer. You really don’t want to add beer to a shaker then shake. Nothing good happens in that sequence.

 

Two Victory Bar Shandy Creations

  • 1/2-ounce Campari
  • 1/2-ounce Hum (hibiscus liqueur)
  • 1/2-ounce lemon juice
  • 3/4-ounce simple syrup

 

  1. Shake ingredients.  
  2. Add this to a light Pilsner beer.

____________________________________________________________

 

  • Ginger
  • Fresh Pineapple
  • Muddled with lemon juice & simple syrup

 

  1. Shake ingredients. 
  2. Pour and mix with light Pilsner beer, top off with Sprite.

 

Victory also suggests trying a more sophisticated and celebratory mixture, a classic French 75 with the addition of the beer of your choice.

Shandies are a great way to beat the heat, of which there is still a lot to come. Oh, sorry, did I say that out loud?

 

-30-.

 

Read Happy Hour here on myneworleans.com every Wednesday, and listen to The Dine, Wine and Spirits Show, hosted by Tim, every weekday, 3:00 – 5:00 p.m. on WGSO 990AM and streamed as well as stored (podcast), at www.wgso.com. Also, check out Last Call, Tim’s photo-feature every month in New Orleans Magazine. Be sure to watch "Appetite for Life," hosted by Tim every Thursday evening at 7 p.m., and Sundays at 5 p.m., on WLAE-TV, Channel 32 in New Orleans. Previously broadcast episodes are available for viewing at http://www.wlae.com/appetite-for-life/

 

 

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Happy Hour

All there is to sip and savor in New Orleans

about

In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.

 

Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and weekly columnist, Happy Hour, for www.MyNewOrleans.com; the Executive Editor and monthly features writer for Gulf Coast Wine + Dine Online; creator and editor of his own website, www.winetalknola.com; all in addition to his daily hosting duties on the radio program, The Dine, Wine and Spirits Show, on the air at WGSO – 990AM, every weekday, 3- 5 p.m, and streamed live on www.wgso.com.

 

Over the years, Tim has proved to be an informed interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.

 

Tim’s love of wine actually came about many years ago from his then wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.

 

They were instrumental in the founding of the New Orleans Wine and Food Experience, a major national and international well-regarded festival of its type. They both continue to be involved with the planning and staging of this multi-venue, five-day event now over twenty years old.

 

Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, Florida Wine Festival Competition, the State of Michigan Wine Competition, the U.S. National Wine Competition, and the National Wine Competition of Portugal.

 

Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University, Auburn, Alabama.

 

Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.

 

It’s a good gig. 

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