Sunday, June 06, 2010

Irish Whiskey Lemonade

Courtesy of Esquire Magazine

1. Juice 12 lemons. Strain the juice.
2. Dissolve 2 1/4 cups Demerara sugar or Sugar in the Raw over a low heat in 2 cups water, stirring until sugar has dissolved. Let cool, mix in the lemon juice, and put in a large (at least 1-gallon) pitcher or jug.
3. Add 2 quarts water, season to taste with Irish whiskey (I use at least a liter) and refrigerate.
4. If you've got raspberry bushes and ripe berries, you can mash a cup or two of them into the hot syrup, strain out the seeds and proceed in the normal way.