Recipe courtesy of Ming Tsai

Lemongrass Shandy

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  • Level: Easy
  • Total: 8 hr 20 min (includes overnight chilling)
  • Active: 15 min
  • Yield: 1 serving
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.



  1. 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.
  2. 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.