When I research foods from various countries I try to get my hands on as many cookbooks as I can… old, new, popular, obscure, I love them all. I had to chuckle when I was reading an old Australian cookbook that said that if you walked into a bar or restaurant and ordered a lemonade, you’d be given a drink that was half lemonade and half beer. Those Aussies don’t mess around, do they?
During all of my recipe testing for the beer damper I found myself with a bunch of half bottles of beer. Not a bad thing of course, but when you’re making bread at 9:30 or 10:00 in the morning, there’s some level of shame in downing the rest of the bottle so many hours before noon. My solution? Trying this Australian lemonade, or Shandy, which I hear is also popular in the U.K.
I wasn’t exactly sure what to expect but I’m definitely a fan. Tart, refreshing, with just a hint of sweetness, it’s a super easy drink option for summer entertaining. Throw a couple lemon slices in and it’s one good looking drink as well.
Shandy For One
Yield: 1 servings
* 2 Tablespoons lemon juice
* 1 Tablespoon sugar, or to taste
* 3/4 cup water (or sparkling water for more fizz)
* 3/4 cup beer
* lemon slices for garnish (optional)
Combine the lemon juice, sugar and water and stir to combine. Add ice and then pour the beer over the lemon mixture and stir gently to combine. Garnish with lemon slices, if desired.