High Noon Shandy
A bold twist on the classic shandy. The crisp bite of our Hazy IPA meets warm Almave, blood orange syrup, and fresh lemon for a zesty, bitter serve.
Ingredients
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75ml Lucky Saint Superior Hazy IPA (chilled)
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15ml Blood Orange syrup
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15ml Lemon Juice
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50ml Almave
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Orange peel
Recipe
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Add 15ml blood orange syrup to a cocktail shaker.
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Pour in 15ml fresh lemon juice.
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Add 50ml Almave.
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Top with 75ml Lucky Saint Superior Hazy IPA.
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Fill shaker with ice and shake to combine.
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Strain into a chilled glass.
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Garnish with a twist of orange
Jerk Chicken Thighs with Hazy IPA Marinade
Serves: 4 | Prep Time: 15 mins | Marinate Time: 12+ hours | Cook Time: 25 mins
Ingredients
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50-100ml Lucky Saint Superior Hazy IPA
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3 bunches spring onions
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4 shallots
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3–4 scotch bonnets
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Handful fresh thyme (picked)
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Large handful fresh coriander
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Salt to taste
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500ml confit garlic in oil
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200ml honey
- Optional: serve in seeded brioche burger bun
Recipe
- Blitz: Blend all ingredients until smooth.
- Marinate: Coat chicken thighs and chill overnight (min. 12 hours).
- BBQ: Use indirect heat. Grill with lid closed, turning and basting often.
- Cook to Temp: Internal temp should reach 75°C (juices should run clear).
- Alternative: Oven roast then finish on the BBQ for char and smoke.
