This spiked lemonade is the perfect drink for end-of-summer parties. You can store it in the fridge or pop it in the freezer to create boozy lemonade slushies.
Hey, strangers! I’m sorry I disappeared on you this week. It’s been a hectic few days, to say the least. A bad system of storms rolled through Indiana Wednesday and I headed north to Kokomo to cover the aftermath. Dozens of homes were destroyed but, miraculously, no one was seriously injured. I had a late night putting together some stories and then had another late night the next day seeing the Dixie Chicks in concert in Indy. I was exhausted, but it was so worth it! They put on an absolutely amazing show. I’ve always loved their music and have had it on repeat since seeing them live.
Now we’re spending our Saturday getting ready to host our first party in our house! We’ve been working really hard to make the place feel put together and cozy and we can’t wait to break it in by having our friends over for food and drinks. I spent last night prepping to make today a little bit easier. We’ll have lots of appetizers, pineapple mint sangria, craft beer and this boozy lemonade.
This is by no means a light drink, but it’s easy to throw together and serves a crowd. And it’s the perfect cocktail to sip on humid summer nights. My mother-in-law gave me the recipe a couple of years ago, but I completely forgot about it until this week. I have a feeling it will be a hit with our guests!
The recipe calls for a can of beer and I would highly suggest using 21st Amendment Brewery’s Hell or High Watermelon if you can. It’s the hint of watermelon takes the flavor up a notch!
This lemonade can be served two ways: on the rocks or frozen. I think it’s great both ways! If you prefer a slushie, just pull the lemonade out of the freezer 20 minutes before serving and let it sit on the counter to thaw slightly.
- 12 oz. frozen lemonade concentrate
- 12 oz. vodka
- 12 oz. can wheat beer
- 2 liters lemon-lime soda
- Combine all ingredients in an oversized pitcher or large punch bowl. Refrigerate and serve on the rocks or freeze for boozy lemonade slushies.