Riled and Wrangled (Spicy Shandy With Serrano Honey)

Having a pitcher or punch bowl of drinks on hand lets you rest easy at your own party. Shutterstock

Riled and Wrangled

This spicy shandy from Laura Wagner of the Monarch Bar in Kansas City beats the pants off your standard beer-and-lemonade combo. Serrano-spiked honey and herb-inflected green Chartreuse enhance the peppery notes of whiskey and crisp kolsch or pilsner. Individual peppers can pack a varying amount of heat; if you’re nervous, use just a single chile.

Makes about 16 servings in a 2-quart pitcher

• 2 cups rye (such as Rittenhouse)
• 1 cup green Chartreuse
• 1 1/2 cups chilled serrano honey syrup (recipe follows)
• 1 1/2 cups fresh lemon juice

To serve:

• 6 bottles or cans chilled kolsch or pilsner
• 16 celery ribbons (shaved using a sharp vegetable peeler)

Up to 3 days before serving, make the batch. Pour rye, green Chartreuse, and chilled serrano honey syrup into a 2-quart pitcher and stir to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.