In South Africa, the Rock Shandy is the ultimate summer refresher crafted with ANGOSTURA® aromatic bitters. Shandies enjoy global popularity, making them the perfect go-to for anyone seeking a delightful low-to-no-alcohol summer drink. Here’s a guide to the best ones.
If you order a Rock Shandy in Ireland, you’ll get a 50/50 mix of Club orange and Club lemon fizz, which is known as a St Clements in Britain. The origin of the South African Rock Shandy is unclear, but it has been around for as long as anyone can remember. It’s made with lemonade and soda water, and 5 – 10 dashes of ANGOSTURA® aromatic bitters.
The word “shandy” comes from “shandygaff,” which was a drink of beer mixed with ginger beer in the 19th century. By the end of the century, the name was shortened to “shandy,” and lemonade became the preferred mixer.
If you order a shandy in the UK, it’s best to specify your beer base, as a lager shandy and a bitter shandy have different flavors. In Germany, you should ask for a radler, and in France and Italy, it’s called un panaché, or un monaco if you add grenadine sirop. In Spain, ask for una clara, which is often mixed with casera, a lemon-flavored tonic water.
South Africa’s Rock Shandy has a close cousin in the Malawi shandy, which replaces the soda water with ginger ale. The Kalahari shandy uses ginger ale, dry lemon, and ANGOSTURA® aromatic bitters. In Singapore, there’s a version that calls for one-third cola, two-thirds ginger beer, and a few dashes of ANGOSTURA® aromatic bitters.
You can experiment with different shandy recipes, such as adding ginger ale or orange juice, or using ANGOSTURA® orange bitters instead of the classic aromatic bitters. ANGOSTURA® aromatic bitters can be found in bars all over the world, making it the perfect travel companion for hot summer weather. For more information on the Angostura range and delicious food and cocktail recipes please visit www.angosturabitters.com.
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