The Mexican Shandy
Author Megan Marlowe | Strawberry Blondie Kitchen
Yield 8 servings
Easy chillin’ is my motto this summertime with a little help from The Mexican Shandy. Light and refreshing, this cocktail will have you “finding the beach” in no time! | Strawberry Blondie Kitchen
Ingredients
- 4 cups lemonade store bought or homemade*recipe below
- 2 cups mango juice (I use a 15-calorie mango passion fruit variety)
- 2 bottles Corona Light Beer
- Ancho Chile powder
- Kosher salt
- 32 lemonade ice cubes, divided
- Orange slices
Homemade lemonade
- 2 cups sugar
- 8 cup water, divided
- 2 cups freshly squeezed lemon juice (from 10-12 lemons)
Instructions
Homemade lemonade
- In a medium saucepan, over medium heat, combine sugar and 2 cups of water. Stir until sugar is dissolved. Cool.
- In a large pitcher combine syrup and remaining cups of water. Chill until ready to serve.
The Mexican Shandy
- Into 2 ice cube trays, pour 4 cups lemonade and freeze until solid.
- In a large pitcher, mix lemonade, mango juice and Corona Light. Chill until ready to serve.
- Mix together ancho Chile powder and kosher salt on a plate. Rim the edges of your glasses with an orange slice and dip into ancho Chile powder mixture.
- Place ½ cup lemonade ice cubes (3-4 cubes) into your glasses and pour in the Mexican Shandy. Garnish with an orange or lime slice.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/the-mexican-shandy/