Orange Shandy Recipes

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ORANGE SHANDY

Adding a cold pale lager to this spiced orangeade gives your drink a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 5m

Number Of Ingredients 3



Orange Shandy image

Steps:

  • Fill 8 glasses with ice. Divide orangeade among glasses. Top off each glass with beer, and stir gently.

Ice
4 cups Spiced Orangeade
32 ounces cold pale lager, such as Stella Artois

SUPER SHANDY

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4



Super Shandy image

Steps:

  • Add the beer to a chilled glass, then add the ginger beer, orange juice and maple syrup. Stir gently to combine and garnish with an orange wheel.

12 ounces wheat beer
1 1/2 ounces ginger beer
1 1/2 ounces orange juice, plus 1 orange wheel, for garnish
1/2 ounce maple syrup

ORANGE WHEAT SHANDY

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Number Of Ingredients 4



Orange Wheat Shandy image

Steps:

  • Combine beer, orange juice, and almond extract in a pitcher. Stir; serve with sliced oranges.

48 ounces wheat beer
1 cup freshly squeezed orange juice (from 3 to 4 oranges)
1/4 teaspoon almond extract (optional)
Thinly sliced oranges

SPICED ORANGEADE

You can serve this orangeade on its own as a nonalcoholic beverage, or use it in the orange shandy recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 2h10m

Number Of Ingredients 6



Spiced Orangeade image

Steps:

  • Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.
  • Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.

2 cups sugar
1/2 cup coriander seeds, toasted and coarsely ground
Zest of 2 oranges, removed in strips with a vegetable peeler
8 cups fresh orange juice (from about 20 oranges)
1/2 cup fresh lemon juice (from 3 or 4 lemons)
Ice

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