The Texas ‘Limonade,’ is a lemonade cocktail creation made by Chef Jason Dady in San Antonio, a past James Beard Award semifinalist, native Texan, and local restaurateur.
Jason’s newest restaurant is Shuck Shack, a causal seafood eatery serving raw Gulf Coast oysters, fresh seafood, simple Southern dishes, and several stellar classic cocktails, one of the most popular being the ‘Limonade’. Made simply with Deep Eddy Lemonade, Topo Chico, and a locally-made lime paleta, the drink melts into what is essentially a boozy lemonade, helping to make hot summer temperatures a bit more bearable and a lot more delicious.
Shuck Shack Limonade
- 2 oz. Deep Eddy Lemon Vodka
- 1 oz. Simple Syrup
- 1 Lime Paleta (Jason uses Lime Paletas from a local San Antonio artisanal ice cream shop, SA Pops, but any other all-natural paleta or popsicle will do, whether from the grocery store or homemade. Outshine also makes a good one.)
- Topo Chico
- Crushed Ice
Preparation: Combine Deep Eddy and simple syrup in a cocktail shaker. Add ice and shake vigorously. Pour liquid mixture into a tall cup and add paleta. Top with as much Topo Chico as you please, to give a nice effervescence.