I’m not a huge beer cocktail guy, but there is one drink I’ll never say no to in the summer: the Shandy. I learned about this drink in France in the 80s, and it’s been in my repertoire at home ever since. The French call it “Bière Panaché” and I think that sums it up: Beer, but with panache. Delicious.
How to Make a Shandy (Beer Panaché)
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2 Replies to “How to Make a Shandy (Beer Panaché)”
Came across you website while looking to see if there was a way to make limonade since it’s difficult to find in the US especially outside major cities. You tell a nice story but unfortunately while your recipe sounds delicious and refreshing, it’s not un panaché, maybe un panché Americain? You have to remember that une limonade in France is a Lorina, a la Délicieuse, or something similar and not un citron pressé. They are effervescent, essence drinks rather than fruit juices. As I said, it can be difficult to find them in the US but sometimes you can find Lorina at Whole Foods and I’ve seen it here and there in boutique drink purveyors when vacationing. For a nice list of French limonade makers, here’s a good article. http://www.guide-resto.info/un-tour-de-france-des-limonades/
A panché is also not quite the same as a shandy which in British pubs is typically made with Schweppes or R. White’s lemonade which is closer to a 7-up but not quite the same.
Yes, you’re technically correct although I’m going to have to point out that while we all love those bottled French effervescent beverages, they’re still not nearly as delicious as fresh-pressed lemon juice and sugar. They are, at best, a much fancier version of our Sprite or 7-Up here in the States. So while you’re correct that using these products will be more “accurate”, I still maintain that this process will be infinitely more delicious.