Lemon Juice

Cider Shandy

February 15, 2014
Photo by MollyandBrandon
Author Notes

Created by Niah Bystrom, bar manager of Essex. —MollyandBrandon

  • Serves 1
Ingredients
  • 1/2 ounce crème de cassis
  • 1/2 ounce freshly squeezed lemon juice
  • 1 ounce Amontillado sherry
  • Chilled hard cider, such as Tieton, Anthem, or Strongbow
In This Recipe
Directions
  1. Combine the creme de cassis, lemon juice, and sherry in a wine glass or tulip glass. Top up with cider. Serve immediately.

See Reviews

See what other Food52ers are saying.

Review
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.