TV watching inspires Ginger Rum Shandy-making

As my husband and I watched Chuck’s Day Off on Food Network Canada last Saturday morning, the host of the show made a cocktail I knew I had to try that night.
   Montreal chef Chuck Hughes made a Ginger Rum Shandy (click for the recipe). It looked so bronzy and lovely and sounded so tasty that I printed off the recipe for it right then and there.
   It was well-rewarded random inspiration: The shandies were go-od.
   There was a very slight vanilla taste, nothing disagreeable, that was lent to the drink by Sailor Jerry, a type of spiced rum.
   The rest of the ingredients seemed as if they were always meant to be together. The ginger syrup, apple juice, lime juice and beer were a winning combination.
   Serve these babies as a pre-dinner cocktail with appetizers, and they will score a big hit.
   The recipe called for Hoegaarden beer, but other brands of beer will work fine as a substitute.
   The shandies were easy to make.
   Slices of peeled ginger are combined with sugar and water and simmered over medium heat until the liquid becomes syrupy, about 15 minutes. The syrup is strained and left to cool.
   This is a great step to do ahead, as I did. I made the syrup in the afternoon and put it in the fridge until we were ready to make the drinks at night.
   To make one drink, ice, rum, ginger syrup, lime juice and apple juice are put together in a cocktail shaker. The mixture is shaken well, and is poured over ice in a glass. The cocktail is topped with beer. (We skipped the apple and ginger garnishes.)

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