Snakebite and Black
A popular British pub classic blending equal parts lager and hard cider, finished with a dash of blackcurrant squash for a sweet, tart flavor and a distinctive purple hue. Known for its drinkability and vibrant color.
What it tastes like
The aroma is dominated by fermenting apples and malty grain with a distinct underlying scent of dark berries. The palate starts with sharp blackcurrant sweetness that transitions into crisp apple acidity and a clean cereal finish. The mouthfeel is highly carbonated and light, though the syrup adds a slight viscosity to the final sips.
Flavour profile
Ingredients
- Blackcurrant Squash0.5 oz
- Lager10 oz
- Dry Hard Cider10 oz
Preparation
- 1
Pour the blackcurrant squash into the bottom of a chilled pint glass.
- 2
Pour in the hard cider slowly.
- 3
Top with the lager to fill the glass.
- 4
Serve immediately without stirring, allowing the layers to mix naturally or settle.
Substitutions
- Blackcurrant SquashCrème de Cassis — Using a liqueur instead of syrup increases the alcohol content and provides a more authentic, less sugary fruit profile.
- LagerStout — Replacing the lager with a stout adds roasted coffee and chocolate notes while creating a thicker, creamier texture.
- Dry Hard CiderPear Cider — This substitution reduces the tartness and introduces a softer, floral sweetness to the drink.
- Blackcurrant SquashGrenadine — Substituting grenadine swaps the dark berry tartness for a bright, pomegranate-flavored sweetness.
Variations
Turbo Snakebite
Add a one-ounce pour of vodka to the glass before the cider and lager to increase the drink's potency.
Ginger Snakebite
Replace the lager with ginger beer to add a spicy, pungent kick that complements the blackcurrant syrup.