Ratings and Reviews of Hot Dog on a Stick Muscle Beach Lemonade

Exactly like I remember it

This is more like the old recipe when Dave Barham was still alive, not the citric acid-laced stuff of the last 15 years. The difference is that the lemon wedges were crushed directly INTO the water, ice, and sugar, giving it a really FULL lemon flavour. The lemons weren't juiced, they were sliced into wedges and thrown in the mixing bin and shmushed to extract both the juice and oils from the peel. Muddling the rinds in each glass would give it more of the true old-style taste.

Missing citric acid. I currently work at HDOS. We add two ounces to every 5 gallons of lemonade we make.

I had a few friends who worked at Hot dog on a stick, and they all told me there was one secret ingredient that was used to make the lemonade (and they were "sworn" to secrecy...but you see how well that went lol). They all said that they add CITRIC ACID (im pretty sure it was citric, not asorbic, but i could be wrong.) at a ratio of 1.5 tablespoons per gallon of drink. Aside from missing either the citric or asorbic acid, the other ingredients seem to be spot on.

I live for summers when the county fair is in season and I can get an awesome glass of lemonade. This version tastes just like that and I didn't need to add anything but water sugar and lemon juice for it to be perfect. I noticed that 4 good sized lemons were enough for this recipe.

I used to work for Hot dog on a Stick & this recipe is missing Asorbic Acid. Add only a little to this recipe though, if i remember correctly we added 1/2 a cup to our 5 gallon mixture.

This is very nice tasting lemonade.

Add a pinch of citric acid powder or crystals to this and its a exact copy.

I've been making this since it first debuted on the TSR, several years ago. Everyone is always SO impressed that I make lemonade from scratch, lol. It's delicous and refreshing.

This Lemonade is the best i've ever tasted.