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What is your favorite cocktail that contains lemonade?

Dave in the basement Aug 5, 2010 11:30 AM

As the title suggests, I'd like to know your favorite cocktails that contain lemonade. It can have a lemonade base or just a splash. Easy is great, as is elaborate.

Thanks in advance for taking the time to share!

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  1. r
    roro1831 RE: Dave in the basement Aug 5, 2010 11:58 AM

    Sweet tea vodka and lemonade, variations of the Pimm's cup use lemonade, Lynchburg Lemonade

    1 Reply
    1. re: roro1831
      bushwickgirl RE: roro1831 Aug 5, 2010 12:13 PM

      Wow, brewed tea, vodka and lemonade lover here also. Lemon flavored rum (Bacardi Limón) with lemonade, mint and a splash of pomegranate. A wedge of cucumber is nice in that also.

    2. EvergreenDan RE: Dave in the basement Aug 5, 2010 12:34 PM

      If you like lemonade, try using fresh-squeezed lemon. The sugar can come from other ingredients (such as balancing a liqueur) or simple syrup. Even the best lemonade from the store won't compare with fresh-squeezed, unfiltered, unpasteurized, right-from-the-lemon juice. This also allows you to control the sugar.

      1 Reply
      1. re: EvergreenDan
        bushwickgirl RE: EvergreenDan Aug 7, 2010 08:24 PM

        I generally make fresh lemonade anyway, especially for cocktails, sweetened with simple syrup, and adjust that amount (always more tart than sweet for my taste) according to what other drink ingredients I'm using.

      2. t
        TooLooseLaTrek RE: Dave in the basement Aug 5, 2010 01:00 PM

        Homemade raspberry infused vodka and lemonade.

        1. kattyeyes RE: Dave in the basement Aug 5, 2010 03:29 PM

          Cruzan Vanilla Mint Lemonade--sort of a lemonade/mojito with Cruzan Vanilla Rum and simple syrup...top with a little fizzy (lifting!) drink in the form of sparkling Pellegrino or seltzer. You can muddle cucumber in there, too, if you are so moved. Pics here:

          1. ted RE: Dave in the basement Aug 5, 2010 08:25 PM

            I haven't figured out a from-scratch version of this, but a shot of rye, oz of Canton ginger liqueur, few dashes barrel aged bitters and top with lemonade (on the rocks).

            6 Replies
            1. re: ted
              EvergreenDan RE: ted Aug 6, 2010 05:34 PM

              1 oz rye, 1 oz Canton, 1 oz Lemon, 1 tsp rich syrup, 2 dash Fee WBA. I made it and my wife took it for herself. :) And she doesn't even like rye!

              1. re: EvergreenDan
                davis_sq_pro RE: EvergreenDan Aug 9, 2010 10:37 AM

                This reminds me of a tasty drink I had somewhere, and which I've since made at home several times:

                - Halve a lime and quarter the half. Muddle with 2d Angostura and 1/2oz simple at the bottom of a double old fashioned
                - Add 2oz Maker's Mark (sub rye, perhaps, but there's something nice and smooth about the Maker's flavor in this one)
                - Add ice
                - Top up with ginger beer (I like Maine Root and Reed's Extra)
                - Give it a quick stir and, if you feel like it, garnish with mint

                Not much to it, but it's a great and simple drink and goes very well with late summer in my humble opinion. A dash or three of Cynar might be a nice addition as well, perhaps instead of the simple?

                1. re: EvergreenDan
                  EvergreenDan RE: EvergreenDan Aug 9, 2010 03:38 PM

                  OK, combining these ideas, 1 oz rye, 1/2 oz Canton, 1/2 Cynar, 3/4 oz Lemon, 1 dash Fee WBA, 1 dash Lemon bitters (probably optional), expressed lemon garnish.

                  Easy on the WBA or it overpowers the other flavors. I actually used a combo of lemon and lime as I ran out of lemon. Not sure the lemon bitters really matter as there is already plenty of lemony goodness. This drink has a lot of similarity to a Paper Airplane (bourbon, Campari, Ramazzotti, Lemon, equal parts).

                2. re: ted
                  EvergreenDan RE: ted Aug 7, 2010 07:50 PM

                  Ted - do you have a name for this? Otherwise I'll calling it Swipe. :)

                  1. re: EvergreenDan
                    ted RE: EvergreenDan Aug 8, 2010 03:18 PM

                    I had a similar experience with my non-brown-liquor-drinking wife.

                    I don't have a name for it yet- will have to work on that.

                    I forgot to mention that, if you're using store bought lemonade, it helps to squeeze in a lemon wedge so that it isn't so sweet. I like the Simply Lemonade brand over frozen or other versions.

                    1. re: ted
                      ted RE: ted Aug 9, 2010 12:35 PM

                      I'm tempted to call it the "At the Door" cocktail. Have one neighbor who got very jealous when I greeted another at the front door with their drink. So, the next time she came over, I made one of these and handed it to her as she walked in.

                3. YAYME RE: Dave in the basement Aug 7, 2010 06:31 AM

                  Sweet Tea vodka and lemonade That's the simple one. For Elaborate I have 1 oz gin, 1 oz chambord and lemonade mixed in a shaker with ice and strain into a cocktail glass. Then there's Vodka, St. Germain and Lemonade. Oh and Limoncello, watermelon chunks and lemonade. My favorite is this though:a few sprigs of mint, an oz of gin a dash angoustra bitters and lemonade, you have to muddle the mint though.

                  1. d
                    delong99 RE: Dave in the basement Aug 9, 2010 10:42 AM

                    My husband likes to muddle some frozen Wyman's Wild Maine Blueberries in the bottom of a glass, add ice, Cold River Wild Blueberry Vodka, lemonade and soda. Delish.

                    1. f
                      funniduck RE: Dave in the basement Aug 9, 2010 06:35 PM

                      This weekend I tried the following with lemonade (fresh squeezed & simple syrup): Hendrick's: bad. Smirnoff: good. Buffalo Trace: winner!

                      1. b
                        budnball RE: Dave in the basement Aug 17, 2010 04:50 PM

                        Muddled basil adds a fresh clean taste a wonderful color. A simple Kamakazi recipe works fine. I would, however, strain before serving.

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