1990s Recipes + Menus

Lemon Shandies

July 1996
Beer cocktails are not at the top of our must-drink list, but on a hot, humid summer day, this is an awfully refreshing beverage. As we pointed out at the time, “Guests can, of course, quaff the beer and lemonade separately.” No mention was made of mixing the guests until well combined.

1 cup sugar
3 cups water
four 3-inch strips lemon zest, removed with a vegetable peeler
1 cup fresh lemon juice
2 fresh mint sprigs
chilled beer, such as pale ale

In a small saucepan bring sugar and 1 cup water to boil, stirring until sugar is dissolved, and stir in zest. Cool sugar syrup to room temperature. Transfer syrup to a small pitcher and stir in remaining 2 cups water, lemon juice, and mint. Chill lemonade until cold. (Makes abour 4 1/2 cups lemonade.) Pour 1/4 cup lemonade, or to taste, into each of 4 chilled beer glasses and top off with beer. Serves 4
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