In H.G. Wells’ comic novel The History of Mr. Polly, Wells refers to a shandygaff as “two bottles of beer mixed with gingerbeer in a round-bellied jug.”
The Renegade Canteen version of this classic includes vodka to spike the cocktail and give it some bottom end fullness. Chef Robert McGrath and bartender Steve Douds decided to change the name from Shandygraff to the more aptly titled Shandygrath.
- 6 ounces Grand Canyon Pilsner Beer
- 6 ounces Cock 'n Bull Ginger Beer
- 1 1/2 ounces Stolichnaya Vodka
- Lemon wedge, for garnish
Combine all ingredients in a pint glass, add ice and garnish with lemon wedge.