State Fair Lemon-Orange Shakeups
"Those in authority say that this one actually outsells the regular lemon shakeup at the Illinois State Fair. I love both! There's nothing more satisfying on a hot summer day at the fair, or now, at home."
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1⁄2 fresh lemon
- 1⁄2 fresh orange
- 3 tablespoons sugar
- 1 1⁄4 cups small ice cubes
- 3 tablespoons water
- orange slice, garnish (optional)
- lemon slice, garnish (optional)
directions
- Use a 16-ounce (or larger) cocktail shaker to blend the shakeup. Squeeze the juice from both the lemon and the orange into the shaker. Add in the sugar.
- Add the ice cubes and the water, close the shaker and shake the mix.
- Serve in a tall glass and garnish with a couple of orange or lemon slices if desired.
- If you just want a lemon shakeup, simply use a whole lemon and omit the orange.
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Reviews
-
This was a nice change for breakfast this morning! I ended up using 1/2 the lemon and a whole orange. (lack of juice). This drink will be perfect when we get those hot summer days back. Will definitely make this one again and again! Thanks Bone Man! Made for My 3 Chefs 2009.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
