Get your chill on with this beautiful, brightly coloured beer cocktail. It all begins with an infused simple syrup made with tart cranberries. And it’s balanced out by fruity wheat beer and spicy ginger beer for a cocktail that’s a little bit sophisticated and a lot of fun. For best results, make sure all of your ingredients are ice-cold before you start mixing.

Directions for the Cranberry Syrup

1. In a medium saucepan, combine cranberries, sugar, water and orange peel. Bring to a simmer over medium heat. Reduce heat to low and simmer gently, stirring occasionally, until sugar is dissolved and cranberries are softened, but have not popped, about 20 minutes.
2. Place a fine-mesh sieve over a medium bowl. Strain cranberry mixture, discarding solids. Let cool completely.
3. Transfer cranberry syrup to an airtight container and refrigerate until cold, about 2 hours. Syrup will keep in the fridge for up to 1 month.

Directions for the Shandy

1. Fill 2 pint glasses with ice cubes. Pour 3 tbsp (45 mL) ginger beer and 1 tbsp (15 mL) cranberry syrup into each glass. Fill halfway with wheat beer and then stir until well combined. Let foamy head settle.
2. Top with remaining wheat beer and stir gently to combine. Garnish each glass with a skewer of sugared cranberries (if using). Serve immediately.