Habanero IPA is the spicy base for an IPA shandy made with sweet and citrusy mango-lime puree. It’s a beer cocktail perfect for summer.
Author Becky Striepe
1cupchopped mangoFresh or frozen is fine. If you use frozen, set the chunks out to defrost while you juice the limes.
3-4fresh limesjuiced. If you’re using a citrus juicer, use 3 limes. If you’re juicing by hand, throw a 4th in there, since you won’t get as much juice out by hand.
212-ounce bottlesSculpin Habanero IPA
In your blender, puree the mango and lime juice until you have a nice, smooth puree.
Divide the mango puree between 4 pint glasses full of ice, and top with the Sculpin. There is a little bit of finesse required here, because pouring beer over ice can make a lot of foam. Tilt your glass, and very slowly pour the beer down the tilted side, stopping to stir gently if it starts to foam up. This is more a trickle of beer than a pour. Take your time pouring, and you’ll end up saving time that you would have spent waiting for half a pint of foam to settle down. Continue tilting and slowly pouring until you have a full glass. Stir to combine, and serve!
Disclosure: I was not compensated in any way for this review or recipe.