MIGHTY LEMON DROP
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
BERRY-LICIOUS LEMON DROP
Steps:
- Put lemon wedges and strawberries in a shaker and muddle well. Set aside.
- Combine powdered drink mix with 6 ounces (3/4 cup) of water in a glass and stir to dissolve. Transfer to the shaker.
- Add vodka to the shaker and fill with ice. Shake vigorously and strain into the glass. (If the berries get stuck in the strainer, simply remove them and continue straining.) Enjoy!
Nutrition Facts : Calories 113, Sodium 38 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Sugar 1 grams
LEMON DROP COCKTAIL
Steps:
- Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.
Nutrition Facts : Calories 240 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 18 grams, Protein 0 grams, Sugar 17 grams
LAVENDER LEMON DROP
Steps:
- For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
- For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).
- Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.
- Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.
- Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
- Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.
SHERRY LEMONADE
Yield
Serves 1
Number Of Ingredients 5
Steps:
- In a tall glass, combine sherry, lemon juice and sugar. Stir until sugar is dissolved. Fill glass with ice and add seltzer. Garnish with lemon slice.
SHERRY COBBLER
Simply sherry, sugar, and citrus, the Sherry Cobbler is an American-born cocktail by most accounts. Find out how to make this refreshing drink at home.
Provided by Talia Baiocchi
Categories Cocktail Sherry Lemon Orange Drink Alcoholic Tree Nut Free Dairy Free
Yield Makes 1 cocktail
Number Of Ingredients 5
Steps:
- In a mixing glass or cocktail shaker, add the lemon, orange, and simple syrup, and muddle. Add the sherry, fill with ice, and shake. Finely strain into a Collins glass over crushed ice. Top up with additional crushed ice and garnish like there's no tomorrow.
SHERRY-LEMON VEAL MEDALLIONS
Steps:
- Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
- Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.
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