Classic Shandy

Ingredients

• 1 cup sugar
• 4 wide strips lemon zest
• 2 sprigs mint
• 1 cup fresh lemon juice (from 5–6 lemons)
• Chilled beer (such as pale ale; for serving)
• Lemon slices for garnish (optional)

Steps

1. Bring 1 cup sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add four wide strips lemon zest and let syrup cool 30 minutes.
2. Strain syrup through a fine-mesh sieve into a small pitcher. Add 2 sprigs mint, 1 cup fresh lemon juice, and 2 cups cold water; stir to combine. Chill lemonade until cold, at least 2 hours. (Makes about 4½ cups.)
3. To make 1 drink, pour ¼ cup lemonade into a chilled glass and top off with chilled beer. Taste and add more lemonade if desired. Garnish with a lemon slice (if using). Do ahead: Syrup can be made 2 weeks ahead. Cover and chill. Lemonade can be made 1 day ahead; keep chilled. Editor’s note: This recipe was first published in the July 1996 issue of ‘Gourmet’ as ‘Lemon Shandy.’ Head this way for more of our favorite summer cocktail recipes →