Cayenne pepper can spice up your favorite lemonade.

Lemonade.  It’s hot when it’s hot, and even when it’s not.  As soda sales continue to dwindle, restaurant operators have seen lemonade sales increase.  Not only in the summertime when temperatures soar; lemonade sales are relatively consistent from season to season.  And why not?  Lemonade is one of the few beverage categories that bartenders and other drink makers can turn to when they want to create an inexpensive refreshment that tastes great and works well with other additions, such as basil, strawberries, or even with spices such as cayenne pepper that enhance the lemon drink.  Lemonade, though, hasn’t varied much since its inception—it is reminiscent of the homemade lemonade stands of our youth, invigorating, and tastes delicious by itself, supplemented with flavor, or with a little booze added in.

Lemonade has also withstood the nation’s passing fads and trends.  While there has been a push toward organic certification and lower calorie options, there is no cold-pressed lemonade; no lemonade high in antioxidants; and no pressing with high pressure machines.  Just straight up lemonade with a little sweetener of your choice.

Do you drink lemonade?  Do you like it with a little kick of alcohol or are you a fan of non-alcoholic with a twist?  Here are a couple of recipes for you to try out.  Let us know what you think.

Lemonade beverages can be simple or elaborate. Photo Credit: Rob Bertholf

Cucumber Lemonade

Fill a 16-ounce glass with ice.

Add 7 ounces of the lemonade of your choice.

Add ¼ ounce of Monin ® Cucumber syrup.

Stir well and add a cucumber and/or lemon wheel to garnish.

Boozy Peach Lemonade

1 cup simple syrup

5 lemons, juiced

4 cups cold water

10 ounces peach schnapps

Mix all ingredients in a large pitcher and refrigerate for about an hour.  Serve over crushed ice and garnish with peach slices and fresh mint leaves.

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