Homemade Spiced Citrus Vodka and rich simple syrup make this Spiced Lemon Drop a delightful twist on the classic cocktail.
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The Spiced Lemon Drop Cocktail
Last week, I posted this delicious recipe for Spiced Citrus Vodka, infused with cloves, cinnamon, blood orange, and meyer lemon. To accompany it, I thought it was only appropriate to share my absolute favorite way to drinking this homemade infusion – The Spiced Lemon Drop. This recipe creates a delicate balance between sweet and tart flavors, with an added dash of wintery spices for a little warmth. If you love lemon candy, this is really the next best thing.
The History of the Lemon Drop
Named for a sweet-and-tart hard candy of the same name, the Lemon Drop Cocktail is a sweet twist on a traditional vodka martini, made up of vodka, triple sec, lemon juice, and simple syrup. The cocktail can be traced to the 1970s and Henry Africa’s Bar in San Francisco, California. Since then the Lemon Drop has risen and fallen in popularity over the years, remaining a staple for patrons who prefer their liquor cleverly hidden in a candy-like concoction.
If your infused Spiced Citrus Vodka isn’t ready yet, don’t worry. Go ahead and make a Spiced Lemon Drop with a store-bought citrus vodka. Add a dash of cinnamon or clove bitters and keep the cinnamon-sugar rim on the glass to serve. You’ll get something very similar to what we have here.
Spiced Lemon Drop Cocktail
Homemade Spiced Citrus Vodka and rich demerara syrup make this Spiced Lemon Drop a delicious twist on the classic cocktail.
- 2 ounces Spiced Citrus Vodka
- 1 ounce rich demerara syrup
- 1 ounce lemon juice
- Cinnamon and fine sugar, to rim the glass
Rim the edge of a glass with lemon juice, and coat in a combination of fine sugar and cinnamon.
Combine the Spiced Citrus Vodka, demerara syrup, and lemon juice in a cocktail shaker with ice, and shake until frosty. Strain the finished cocktail into the prepared glass and serve.
How to Make Rich Demerara Syrup: Combine two parts raw demerara (or turbinado) sugar with one part water in a sauce pan over medium-high heat. Stir until the sugar dissolves. Let simmer until it becomes the consistency of very runny honey. Remove from heat, allow to cool, and transfer to a bottle or jar. Store in the fridge and use within four months.
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