Clamtastic!
Combine a warm Chicago evening, two popular Food Network hosts, and a few good friends, and what do you get? An East Coast–style chow fest to remember
(page 5 of 5)
Lemon Shandy
/ serves 1
- Chilled pale ale or light lager
- Gingered lemonade
Fill a pint glass two-thirds of the way with ale and top with lemonade. Serve the drink ungarnished, as the English do.
Gingered lemonade
/ makes 1 quart, enough for about 10 shandies
- peel of 1 lemon
- 3 cups water
- 1 cup sugar
- 6 1⁄2-inch “coins” fresh ginger
- 1 cup fresh lemon juice
Using a sharp knife, cut the peel off the lemon, leaving as much of the bitter white pith behind as possible.
Put 1 cup water, the sugar, lemon peel, and ginger into a saucepan and bring to a boil over high heat. Stir to dissolve the sugar and remove the pan from the heat. Allow to cool, remove the peel and ginger, and add the lemon juice along with 2 cups water. Chill the lemonade before using.
Related: Photo Gallery »
Photograph: Tyllie Barbosa
Styling: Barri Leiner
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