Summer Beer

By • October 26, 2009 • 2 Comments

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Author Notes: Sometimes necessity is the mother of recipe invention. This cocktail was developed from the contents of the freezer at a rented house one August. I am a big fan of Shandy's in the summer and since we didn't have our usual ginger ale when we were craving them late one evening, we made this instead. We were worried that the concentrate would be too sweet, but it actually worked quite well and we have added it to our summer drink rotation.KelseyTheNaptimeChef

Serves 4

  • 6 ounces can limeade concentrate
  • 6 ounces light rum
  • 12 ounces beer of choice (I usually use Heinekin for this)
  • lime slices for garnish
  • Crushed ice
  1. Place all ingredients in a blender and give it a quick blitz. Pour into a glass over crushed ice, and garnish with a lime. Serve immediately and ENJOY!
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Tags: beer, british, cocktails, Summer

Comments (2) Questions (0)

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about 5 years ago KelseyTheNaptimeChef

Really?! Thanks for letting me know. I made it with friends at a rented house one summer, this must have been where they knew the "idea" from. I like how the rum and juice cover up the beer taste, I make it a lot with lemon concentrate, too.

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about 5 years ago ChopChop

The parentage of this recipe may not be “the mother of invention.” This drink is widely known as “Ashleys” and ingredients and directions are basically verbatim from “Applehood and Motherpie,” Rochester [NY] Junior League’s cookbook published in 1981 with over 100,000 copies in circulation. The backstory behind the recipe in the Junior League cookbook: I first sipped Ashleys in 1968, prepped poolside by good friend Mary Ellen Burris (now senior veep of Wegmans). She acquired recipe from friends who enjoyed them in Bermuda (where beer drinks are quite popular). My friend and Junior Leaguer Kay B. Edwards submitted Ashleys to the league’s first cookbook. My favorite Ashleys are made with dark Myers rum and garnished with freshly grated nutmeg. No one ever guessed the "mystery ingedient" = beer.