spiked caramel lemonade

For all of you fellow Americans out there, it's Memorial Day weekend. This probably means hitting the beach, BBQs, and maybe a sale or two, which is why I've created a fun and refreshing cocktail you can enjoy all throughout your sunny 3-day weekend.

This week's Spiked Caramel Lemonade is summery and maybe a little too easy to drink (if ya know what I mean...).

Let's get to it-

What you'll need:

1+1/2 c White Sugar

1/4 c Light Brown Sugar

1+1/2 c Lemon Juice

2+1/4 c Warm Water, divided

1+1/3 c Dark Rum (or alcohol of your choice)

Ice

1 Whole Lemon

First, mix 1/2 cup of water and 1+1/2 cups of white sugar in a heavy saucepan over medium high heat. Stir until sugar is dissolved.

Once the mixture is clear and bubbly, stir in an additional 1/4 cup of water. Let it bubble vigorously for about 5 minutes stirring occasionally.

Next, add in 1/4 cup of brown sugar and stir every 20 seconds until the mixture becomes very bubbly (approximately 3 minutes). Carefully whisk in 1/4 cup of warm water and boil mixture for 1 minute, then remove from heat.

Whisk in the remaining 3/4 cup of warm water and pour the mixture into a pitcher. Place pitcher in the fridge for 1 hour. After the hour is up, take the pitcher out of the fridge and add in 1+1/2 cups of lemon juice, a 1/2 cup of water, and 1+1/3 cup of dark rum. Stir.

Slice your lemon paper think and add 1/2 of the slices to the pitcher with a bunch of ice cubes. Fill individual glasses with ice, then pour in the lemonade and garnish with a slice of lemon.

Enjoy!

Spiked Caramel Lemonade

Servings: 6-8

Time: 1hr 30mins

Difficulty: Intermediate

INGREDIENTS

• 1+1/2 c White Sugar

• 1/4 c Light Brown Sugar

• 1+1/2 c Lemon Juice

• 2+1/4 c Warm Water

• 1+1/3 c Dark Rum (or alcohol of your choice)

• Ice

• 1 Whole Lemon

METHOD

• First, mix 1/2 cup of water and 1+1/2 cups of white sugar in a heavy saucepan over medium high heat. Stir until sugar is dissolved.

Once the mixture is clear and bubbly, stir in an additional 1/4 cup of water. Let it bubble vigorously for about 5 minutes stirring occasionally.

• Next, add in 1/4 cup of brown sugar and stir every 20 seconds until the mixture becomes very bubbly (approximately 3 minutes). Carefully whisk in 1/4 cup of warm water and boil mixture for 1 minute, then remove from heat.

• Whisk in the remaining 3/4 cup of warm water and pour the mixture into a pitcher. Place pitcher in the fridge for 1 hour. After the hour is up, take the pitcher out of the fridge and add in 1+1/2 cups of lemon juice, a 1/2 cup of water, and 1+1/3 cup of dark rum. Stir.

• Slice your lemon paper think and add 1/2 of the slices to the pitcher with a bunch of ice cubes. Fill individual glasses with ice, then pour in the lemonade and garnish with a slice of lemon.

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