Pumpkin Ale Shandy

Automne 2016
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food and drink

BY: Victoria Walsh

If it’s not “pumpkin-everything” season or you just want to use a different beer in your shandy, an amber ale will work well too.

LEMONADE SYRUP

1 Stir 1 cup (250 mL) granulated sugar with 1 cup (250 mL) water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally just until sugar dissolves, 8 to 10 minutes. Remove from heat and cool completely. Juice 6 to 8 lemons until you get 1 cup (250 mL). Strain through a sieve into a large pitcher. Stir in 1 cup (250 mL) cooled syrup, tasting and adding to your preference. Chill. Set any remaining unused sugar syrup aside for another cocktail use (will keep well, covered and refrigerated for 1 week).

Makes 16 oz syrup for 8 cocktails