A snakebite is a classic British pub drink made by mixing equal parts lager and apple cider in a pint glass. Simple, refreshing, and slightly stronger than either ingredient on its own, it became a staple of UK pub culture in the 1980s and remains one of the most recognizable beer cocktails around.
How to Make a Snakebite
The recipe is about as straightforward as drinks get. Fill a chilled pint glass halfway with cider, then top it off with lager. That’s it. The standard ratio is a perfect 50/50 split, giving you a full pint that lands somewhere between a crisp beer and a fruity cider.
In the UK, most people reach for a light, crisp lager. In the United States, the drink is more commonly made with a heavier, darker beer like a stout, which shifts the flavor toward something richer and more full-bodied. If you’ve ever heard of a Black Velvet (stout mixed with champagne), the American-style snakebite sits in similar territory, just more affordable.
Snakebite and Black
The most popular variation adds a dash of blackcurrant cordial on top, turning the drink a deep purple-red. This version is known as a “Snakebite and Black” and brings a sweet, slightly tart berry flavor that balances the bitterness of the lager. In Northern England, the same drink often goes by “Red Witch.”
The blackcurrant cordial is always optional and always added last, just a splash or two floated on top. It does push the calorie count up slightly. A full pint of Snakebite and Black comes in around 305 calories with essentially no fat, which is roughly in line with a pint of cider on its own and noticeably more than a standard lager.
Why It Hits Harder Than You’d Expect
A snakebite doesn’t contain spirits, but bartenders consistently describe it as more intoxicating than a regular pint. The likely reason is straightforward: cider typically runs higher in alcohol than lager. A standard lager sits around 4 to 5% ABV, while many ciders land between 5 and 7%. Blend them together and your pint is quietly stronger than the beer you’d normally order, especially if you’re drinking it at the same pace.
The sweetness of the cider also masks the alcohol flavor, making it easy to drink quickly. Experienced bartenders have noted that snakebite “seems to have the power to intoxicate quicker and more potently than your average brew,” which is less about chemistry and more about how drinkable it is relative to its actual strength.
Why Some Pubs Refuse to Serve It
If you’ve ever been turned down ordering a snakebite at a British pub, you’re not alone. Many pubs across the UK won’t make one, and there’s a persistent rumor that snakebites are actually illegal. They’re not.
Under the Licensing Act 2003, there is no law against mixing cider with lager in any proportion. The decision to refuse the drink rests entirely with the pub manager or licensee. Their reasoning is practical, not legal: snakebites are strongly associated with getting drunk quickly, and pub staff would rather not deal with the aftermath. As one veteran bartender put it, the ban exists to avoid “vom-mopping.”
Some pubs have historically cited a rule against mixing drinks from different alcohol categories (beer and cider being considered separate groups), framing it as “promotion of excessive drinking.” But this is a house policy, not a law. Other pubs get creative with the workaround: they’ll pour you half a pint of lager and half a pint of cider in separate glasses, leaving you to combine them yourself.
How to Order and Make It at Home
At pubs that do serve snakebites, you can simply ask for one by name. If you want the blackcurrant version, ask for a “Snakebite and Black.” Some bartenders will know exactly what you mean; others, particularly outside the UK, may need you to explain the ingredients.
Making one at home is easy. You’ll need:
- Half a pint of cider: a dry or medium-dry apple cider works best, as overly sweet ciders can make the drink cloying
- Half a pint of lager: any crisp, clean lager will do
- Blackcurrant cordial (optional): one or two dashes on top
Pour the cider first, then gently add the lager on top. The drink doesn’t need to be stirred. It naturally blends as you drink it, with the two liquids mixing together through the pint. Serve it cold in a standard pint glass, and if you’re adding blackcurrant, float it on at the very end for the best color effect.