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Sandy Beach

Renegade Lemonade Recipes 

From Lemon


To Table


Renegade Hard Arnold Palmer

  • 3 ounces Renegade Lemonade

  • 4 ounces of iced tea (sweet or unsweet)

  • Combine all ingredients in a shaker, shake and then pour into glass with ice

  • Garnish with lemon wedge


Renegade Mule

  • 4 ounces Renegade Lemonade

  • 4 ounces Ginger Beer

  • Combine all ingredients in a shaker, shake and then pour into glass with ice

  • Garnish with fresh mint


Renegade Lemon Drop Martini

  • 1 ounce limoncello

  • 3 ounces Renegade Lemonade

  • Ice

  • Combine all ingredients in a shaker, shake to get cold and then strain into glass with a sugar rim

  • Serve with lemon wedge

Orange Cocktail

Renegade Margarita 

  • 1 ½ ounces silver tequila

  • 1 ½ ounces Renegade Lemonade

  • 1 ounce orange liqueur (Cointreau, Grand Marnier or Triple Sec)

  • 1/4 ounce freshly squeezed lemon or lime juice

  • optional sweetener: agave nectar or simple syrup, to taste

  • Ice

  • lemon wedge and coarse salt for rimming the glass

  • Combine all wet ingredients and ice in a shaker, shake and then pour into glass with a salted rim


Renegade Hot Toddy

  • 1 bottle of Renegade Lemonade

  • Two table spoons of light brown sugar

  • One Cinnamon stick

  • Mix all ingredients in a small crock pot for 2-3 hours

  • Cheers

Abstract Sand

Renegade Lemon Mint Spritzer

  • 4 parts Renegade Lemonade

  • 1 part mint simple syrup (recipe below)

  • 5 parts soda water

  • Fresh mint garnish

  • Combine ingredients

  • Garnish with fresh mint

  • One cup sugar

  • One cup water

  • 2-3 sprigs of fresh mint


Food Recipes 


Renegade Lemonade Thai Sticky Chicken Wings

  • 3-4 lbs chicken wings

  • 3/4 cup Thai sweet chili sauce

  • 4 tablespoons brown sugar

  • 1/4 cup soy sauce

  • 4 tablespoons rice wine vinegar

  • 3 tablespoons fish sauce

  • 1 cup Renegade Lemonade 

  • 1 tablespoon minced garlic

  • 2 teaspoons sesame oil                

  • Mix together marinade 

  • Reserve one cup of marinade

  • Put chicken wings in large bowl and toss with marinade 

  • Leave for one hour

  • Cook in air fryer 400 degrees for 15 minutes on each side

  • While wings are cooking reduce reserved marinade by half on stove top in a sauce pan

  • When wings are cooked toss with reduced marinade, chili flakes, salt, fresh cilantro and green onions 

  •  To serve (recommendation)

  • 1/4 cup fresh cilantro, chopped

  • 2 green onions, thinly sliced to serve

  • Red chili flakes

  • Generous pinch of salt                                   ENJOY!  


    Steamed Mussels 

This recipe is a true crowd pleaser with Renegade Lemonade. Try substituting basil, oregano, rosemary or mint instead of tarragon for a nice twist on this wonderful dish.

  • Two tablespoons of olive oil plus more for the grilled bread

  • Two shallots, chopped coarsely

  • Salt and pepper to taste

  • Two to three pounds of fresh mussels, scrubbed

  • Two cups of Renegade Lemonade lemon wine

  • One lemon

  • Two tablespoons of butter

  • Two tablespoons of chopped, fresh tarragon leaves

  • One baguette, cut into diagonal slices

  • High large saucepan to medium-high

  • Add olive oil and sauté shallots for two minutes

  • Add Renegade Lemonade wine and scrap any bits off the pan bottom

  • Add mussels

  • Cover the pot and cook until all have opened, about 6-8 minutes

  • Remove mussels from pan and place in a large bowl

  • Bring cooking liquid to a boil and stir in butter, salt, pepper and tarragon

  • Add mixture to mussels

  • Squeeze lemon

  • Serve immediately with grilled bread (recipe below)

  • Enjoy!

21 & Up

21 & Up

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