A Shandygaff is the plainest of pleasures: equal parts cold ale and ginger beer, mixed straight in the glass for a sparkling, lightly spiced, low-proof refresher. The name surfaces in British print as early as 1853, and H.G. Wells immortalized it in The History of Mr Polly as "two bottles of beer mixed with ginger beer in a round-bellied jug." Its first codified recipe appears in Harry Johnson's 1888 bartender's manual, though by then it was already a well-worn public-house standby.
built · Highball · None
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Pour the chilled ale into a highball or pint glass.
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Top with an equal measure of chilled ginger beer (ginger ale may be substituted).
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Stir once gently to combine without knocking out the carbonation. Serve immediately, no ice, no garnish.