- Level: Easy
- Total: 8 hr 20 min (includes overnight chilling)
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1045
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 246 g
- Dietary Fiber
- 2 g
- Sugar
- 202 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
When I used to play pro squash in France, I would always have a shandy afterwards. It's incredibly cool and refreshing has just a hint of booze. Depending on what country you are in, a shandy is made with a lager and either lemonade, lemon-lime soda or a great French beverage called Limonad. I'm adding the lemon flavor via a lemongrass syrup and a wedge of lemon. The good news is you could enjoy it without ever touching a squash racket.
- Level: Easy
- Total: 8 hr 20 min (includes overnight chilling)
- Active: 15 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1045
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 246 g
- Dietary Fiber
- 2 g
- Sugar
- 202 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
Ingredients
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Directions
- Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
- When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.
Cook’s Note
Make sure to wash the lemongrass well.
