Food & Cooking Recipes Drink Recipes Cocktail Recipes Cranberry-Ginger Shandy Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: CHELSEA CAVANAUGH Prep Time: 20 mins Total Time: 50 mins Servings: 8 This beer cocktail is just the thing for a Golden Globes viewing party. The cranberry syrup can be made up to three days ahead and stored, covered, in the refrigerator. Ingredients 2 cups fresh or thawed frozen cranberries ½ cup sugar 1 tablespoon freshly grated ginger (from a 2-inch piece) Ice 4 bottles (12 ounces each) pilsner Directions Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy). For each drink, fill a pint glass with ice. Add 1 ounce cranberry syrup. Top with pilsner (you'll need about half a bottle per drink) and stir; serve. Rate it Print