I spent last year studying in London, and on hot summer days, my roommate and I used to sit outside on our patio, or in one of the beautiful public parks in London (hurrah for lack of public drinking bans!) and drink shandy, a delicious mix of lager and lemonade. I've updated the recipe to use Meyer lemons, which are available at my local market these days, but regular lemons work just fine! - ChristineB —ChristineB
Test Kitchen Notes
This shandy is well-balanced, with just enough sweet lemonade to give the beer an edge without taking away from the pleasure of a nice cold one on a warm afternoon. Making the lemonade with a simple syrup makes sure it's smooth and evenly sweet. The lemonade melds nicely into the beer for a super-refreshing drink. - Stephanie
For the Meyer lemonade
Meyer lemon juice (or regular lemon juice)
For the shandies
12 oz bottles of lager, chilled (I like New Belgium's Blue Paddle Pilsener, but you can use any crisp, refreshing lager!)
Make a simple syrup with the sugar and 1 cup of water. Cool to room temperature.
Stir the simple syrup together with the lemon juice and water. Refrigerate until thoroughly chilled. Note: this makes a very strong lemonade, which I prefer when making shandies because then the lemon flavor is more pronounced without diluting the beer too much. If you want to drink the extra lemonade plain, without beer, I suggest diluting it further with cold water and lots of ice.
Pour the beers into two chilled pint glasses. Top with half a cup of the lemonade each (hence the name "lager top" for a shandy that's made with a fairly larger ratio of beer to lemonade). Enjoy in the sunshine!