Lemon Drop Cocktail

This deliciously sweet and festive cocktail is perfect for any time of year, but especially during the holidays.  It is fun to have a signature cocktail when hosting a party.  This one will be the hit of evening with all of your guests.

You can take your lemon drop up a notch by splashing a bit of Chambord into the glass for a colorful touch of red.  How about using the cranberry vodka in my last post and making it a lemon and cranberry drop!

Let’s get started by making your simple syrup.  In a medium-sized saucepan mix your water and sugar together.  Stirring on medium-high heat until it comes to a boil.  Reduce heat to simmer and let simmer for a few minutes.  By this time your sugar should be melted and the liquid should look clear.

Remove from heat and set aside.

I do hope you use freshly squeezed lemons for this.  I have a little juicer and it goes by quickly.  I forgot to make my lemon twists for garnish.  Oh well, they were still amazing!

Make your sweet and sour mix by mixing together your simple syrup and freshly squeezed lemon juice.

Now follow the recipe and mix up one delicious and fun cocktail for all  your guests….or just maybe for you and a friend…or maybe just for you.


Lemon Drops
From Caprial Pence

3/4 ounce sweet-and-sour mix (recipe follows)
3/4 ounce citron vodka
3/4 ounce triple sec
Twist of lemon for garnish

Sugar the rim of a chilled martini glass.  Fill a cocktail shaker with ice.  Add the sweet and sour mix, and stir.  Add vodka and triple sec.  Shake well.  Strain into the glass.  Garnish with a twist of lemon zest.

Feeling festive?  Add a splash of Chambord for a ribbon of red color, making it special for the Christmas holiday.

Simple Syrup
2 cups water
2 cups sugar

In a saucepan over high heat, bring the water and sugar to a boil.  Decrease the heat to medium and simmer for 5 minutes.  Let cool. Keep refrigerated for up to 2 months.

Sweet and Sour Mix
1 1/4 cup simple sugar
3/4 cup freshly squeezed lemon juice

Combine the simple syrup and lemon juice, and mix well.  Keep refrigerated forup to 1 week.


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