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LEMON DROP 3 WAYS CLASSIC LEMON DROP INGREDIENTS: 1 1/2 ounces Citrus Vodka (Absolut Citron is my favorite) 1/2 ounce Triple Sec 1 teaspoon superfine sugar or to taste 3/4 ounce freshly-squeezed lemon juice Ice cubes Superfine sugar for dipping Twisted peel of lemon INSTRUCTIONS: Mix the vodka, triple sec, sugar, lemon juice and half of an already squeezed lemon in a cocktail shaker half-filled with ice; shake well. Pour strained liquor into sugar-rimmed martini cocktail glass and garnish with a twisted peel of lemon. To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass, so it is barely moist. Dip the edge of the glass into the superfine sugar. CHAMBORD LEMON DROP INGREDIENTS: 1 1/2 ounces Citrus Vodka (Absolut Citron is my favorite) 1/2 ounce Triple Sec 1/4 ounce Chambord 1 teaspoon superfine sugar or to taste 3/4 ounce freshly-squeezed lemon juice Ice cubes Superfine sugar for dipping Twisted peel of lemon INSTRUCTIONS: Mix the vodka, triple sec, sugar, lemon juice and half of an already squeezed lemon in a cocktail shaker half-filled with ice; shake well. Pour Chambord sugar-rimmed martini cocktail glass, using a spoon place almost on top of Chambord, Pour strained liquor onto spoon slowly to create a layered effect. JALEPEÑO LEMON DROP INGREDIENTS: 1 1/2 ounces Citrus Vodka (Absolut Citron is my favorite) 1/2 ounce Triple Sec 1 oz jalapeño simple syrup (recipe follows) 1 teaspoon superfine sugar or to taste 3/4 ounce freshly-squeezed lemon juice Ice cubes Superfine sugar for dipping Twisted peel of lemon INSTRUCTIONS Shake all in a cocktail shaker filled with ice. Pour into two frozen martini glasses. Garnish with a jalapeño slice, or lemon twist. Simple Syrup Recipe 1 cup sugar ½ cup water 1 jalapeño, seeded and rough chopped In a small blender, like a Bullet, add sugar and jalapeño. Whirl until the jalapeño is finely chopped and sugar has turned green. Add a little bit of the water to help it combine. Place the sugar mixture with the remaining water in a saucepan. Bring to boil and cook until sugar dissolved. Allow to cool to room temperature. Strain through a mesh sieve to separate chunks and fiber of jalapeño. Follow Classic Lemon Drop instructions from here.
Lemon drop three ways. My jalepeño sunk for this photo. Photo by Jeremy Burke 45
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