Lemon Raddler Recipe

Chill and infuse

Place a serving glass in the freezer for 5–10 minutes or fill it with ice while you prepare the rest. Take the rosemary sprig and gently clap it between your palms to release its aromatics; set aside one sprig for garnish and use the other to flavor the drink.

Optional quick infusion: Warm (not boil) 2 tablespoons water in a small saucepan, add the extra rosemary sprig and steep 1–2 minutes off heat to release aroma, then cool 5 minutes. This step is optional but gives a subtle herbal note.

If your glass was chilled with ice, discard that ice and add 4–6 fresh ice cubes to the serving glass. If you prefer no ice, proceed without.

Pour 2 cups (about 480 ml) of chilled light lager into a large measuring cup or pitcher. Tilt the glass at a slight angle and begin by pouring the beer slowly into the serving glass to preserve carbonation.

Add the 2 cups (about 480 ml) of naturtrübe lemon soda (cloudy lemon soda or cloudy lemonade) slowly down the side of the glass to create a gentle mixing and maintain effervescence. Aim for approximately a 1:1 ratio of beer to soda for a balanced radler.

Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the drink. If you made the rosemary infusion, add 1–2 teaspoons of the cooled infused liquid now (skip if not using). Gently stir once with a bar spoon or long spoon to combine — one slow turn is sufficient to mix without flattening the bubbles.

Taste and adjust: if you prefer it slightly sweeter, add up to 1 teaspoon simple syrup and stir gently. If you want more bitter/herbal complexity, add 1–2 dashes of citrus or gentian bitters and stir once.

Garnish with the reserved rosemary sprig and a lemon wheel or wedge on the rim. Optionally run the lemon wedge around the rim before placing it to heighten aroma.

Serve immediately while cold and fizzy.