Jun 11, 2014 6:43 PM by Jennifer English

Father's Day Beer Cocktails & the Perfect Lemonade

In preparation for Father's Day, I went in search of the prefect sip that would really satisfy any Dad. My own Dad is gone and just as I do for my Mom, I create a meal on Father's Day as if he were going to stride through the door to join us. My own Dad loved Scotch. But on hot days like these, ( like so many Dads ) he loved a great beer.

I found the perfect recipe for a drink that is a part of a global trend in cocktail: beer cocktails. This one is my interpretation of the recipe from London's famed, The Ivy. It is called The Hammer of God.

Hammer of God

1 1/2 oz. Scotch
3/4 oz fresh squeezed lemon juice
1/2 oz cinnamon syrup
Top with Innis & Gunn oak-aged beer

Serve in a frosty cold beer mug.

For the perfect n/a cooler, any Dad will welcome a tall glass of icy cold lemonade from our friend Chef & Author David Liete from


For the concentrated lemonade syrup
10 unwaxed lemons, preferably organic
2 cups sugar (any kind of sugar will do but we use soft light brown sugar)
1 1/2 cups cold water
For the lemonade
1 part concentrated lemonade syrup
3 to 4 parts cold water (you can use seltzer if you like)
Ice (optional)


Make the concentrated lemonade syrup
1. Remove the zest but not the underlying white pith from the lemons using a paring knife, vegetable peeler, or zester. Then juice the lemons. Place all the zest and juice in a saucepan, add the sugar and water, and heat slowly over medium heat, stirring constantly, until the sugar has dissolved. The liquid should approach boiling but should not actually boil.
2. Remove the pan from the heat. Strain the mixture and discard the lemon zest and any seeds. You should have about 2 cups concentrated lemonade syrup. Let it cool slightly.
3. Meanwhile, sterilize a large glass bottle and its stopper however you choose. (The authors like to thoroughly wash and dry the bottle, place it in a cold oven, and heat it to 320°F. After 20 minutes, they turn the oven off and let the jars cool slightly.)
4. Pour the warm lemonade syrup into the bottle and let cool. Cover and stash it in the fridge at least until it's chilled through and for up to several weeks.
Make the lemonade
5. Stir together 1 part concentrated lemonade syrup with 3 to 4 parts cold water and, if desired, serve over ice. Take a sip and sigh.In addition, for Father's Day, I made this beautiful strawberry shortcake in honor of National Strawberry Shortcake Day (Saturday--the day before Fathers Day)

• 2 1/2 cups all-purpose flour
• 1/2 cups plus 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoons salt
• 8 tablespoons cold unsalted butter, cut into small pieces
• 1 cup plus 2 tablespoons buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract
Strawberry Filling
• 2 packages (16 ounces or 3 cups each) Driscoll's Strawberries
• 3 teaspoons granulated sugar, divided
• 1 1/2 cups heavy cream, chilled
• 1/3 cups confectioners' sugar
• 2 teaspoons grated orange zest
• Fresh orange zest strips for garnish (optional) Shortcakes
1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.
2. Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to 3/4-inch thickness. Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet. Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 teaspoons sugar.
3. Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes. Carefully split shortcakes horizontally using a serrated knife.
Strawberry Filling
1. Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside. Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use. Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.
2. Place the bottom halves of shortcakes, cut side up, on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top. Spread tops with 1 tablespoon whipped cream, leaving a 1/2-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using. Serve or refrigerate until ready to serve.


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