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Augie's Shake-Up
By Kathleen Ostrander

It's almost time for the Illinois State Fair and corn dogs and lemon shake-ups. While the lemon shake-up is the fair refreshment of choice, why not indulge in the adult version at Augie's Front Burner? 

Stroll on over to 2 W. Old Capitol Plaza, and mixologist Nathan Davenport will make you a lip-smacking frosty lemon beverage. "It gives you that fair nostalgia with a twist," Davenport says.

It's made with limoncella, a lemon liqueur originally imported from Italy, and Cointreau, an orange liqueur, for a cosmopolitan flair. Fair warning: It's a shake-up for sipping, not slamming down.

How to make it

In a shaker, put four lemon slices, four orange slices and a teaspoon of raw sugar. Raw sugar has larger, coarser granules, which are needed to help release the citrus flavors. Muddle or gently bruise the fruit with the back of a spoon, using the sugar as a grinding agent.

Add 1½ ounces of  Absolut Citron
1½ ounce limoncella
½ ounce Cointreau
add about a half a cup of ice and shake, shake, shake. It should be frothy.

Wipe a lemon wedge around the top of a chilled 9-ounce martini glass and dip the rim in sugar. Pour pomegranate syrup or grenadine into the bottom of the glass - about a third of an inch. Here's the tricky part: Using the back of a spoon to guide the liquid, pour so it gently flows over the back of the spoon and on top of the heavier syrup or grenadine.

Guests will be impressed. The shake-up will float on top and will look like a shake-up sunset.

You can garnish by floating a thin slice of lemon on top or by putting a thicker slice of lemon on the side. Or, if you really want to get fancy, you can carmelize a lemon slice. Slice thin, coat with raw sugar and put under the broiler for a couple of minutes, just until the sugar turns brown. Float the slice on top.

Story published Friday, July 2, 2010 ( Volume 5, Number 4 )

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