Hot Dog on a Stick Muscle Beach Lemonade copycat recipe by Todd Wilbur
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Hot Dog on a Stick Muscle Beach Lemonade

Score: 3.93. Votes: 14
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Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Venice, California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America. You've probably seen the bright red, white, blue and yellow go-go outfits and those crazy fez-style bucket hats on the girls behind the counter.

In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance: Muscle Beach Lemonade. It's a simple concoction really. And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price.

Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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  • 1 cup fresh-squeezed lemon juice (about 6 lemons)
  • 7 cups water
  • 1 cup granulated sugar
  • Do This
    • Restaurant/Brand
      Hot Dog on a Stick
    • Instructions

      1. Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.

      2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.

      3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.

      Makes 2 quarts, or 8 servings.

Average rating:

Score: 3.93. Votes: 14
Rating of votes (14)
7 customers
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2 customers
Jun 13, 2015, 22:00

Exactly like I remember it

Employee of the Year
Dec 1, 2014, 22:00

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.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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