The Dark and Shandy

• 1 cup sugar
• 3/4 teaspoon whole black peppercorns
• 12 whole allspice
• One 6-inch piece ginger, thinly sliced (about 1 1/2 cups)
• 6 tablespoons fresh lime juice
• Ice
• Six 12-ounce bottles dark lager beer, such as Negra Modelo, chilled
• 6 tablespoons dark rum
• Lime wedges, for garnish

1. Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot.
2. Bring to a simmer over medium-high heat, stirring to dissolve the sugar.
3. Simmer until slightly reduced and a bit syrupy, about 25 minutes.
4. Remove from the heat, cool and then strain.
5. You will have about 1 1/4 cups syrup.
6. Mix the ginger syrup and lime juice together.
7. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass.
8. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats.
9. Garnish each glass with a lime wedge.

sugar, whole black peppercorns, allspice, ginger, lime juice, lager, dark rum, lime wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/the-dark-and-shandy-recipe.html (may not work)