I've decided that I need to expand my horizons, and learn to drink cocktails and not just wine. David had a Lemon Drop Martini at Uno's this evening, and the sip I tasted was delicious! It is described in the menu as "FRESH LEMON-DROP MARTINI: Dry, shaken, melded with Grey Goose, Cointreau and the essence of lemon."

Anyone have the recipe for this?

Sorry GaKaye, I don't have the recipe and it's been several years (thanks for reminding me!), but my husband used to make them for me - he used a lemon infused vodka (not sure of brand?) and dipped the rim of the martini glass in sugar first. YUM!
I'll be watching here, with baited breath (and shaker!)! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Georgia, not a lemon drop drinker but I can give a few hints on this and in the end you will need to practice (MJ loves this part of my 'tending) and adjust to what you like.

Measure as you go, the only way you can make consistent drinks is to get the measurements down of what you like. The wing it and pour method is stylish but not for finer cocktails.

#1, use fresh ice in the shaker, cubes. Will not be fresh if not fresh ice.
#2, I would start with about 3 oz of fresh lemon juice. Might want to add a small amount of lime juice in that three oz.
#3, Add about 2 oz of Vodka, premium vodka makes a difference.
#4, You can use Cointreau (about an oz) or in my case I would use my home made triple sec.

#5, a bit of fine sugar or simple syrup, this will be an adjust to taste item.

Now, shake that shaker until you feel and hear the ice break down and the shaker becomes cold. Strain into a martini style glass (sugar on rim if you want it) and garnish with what ever makes you happy.
This is how I would start and then go from there.

There are other orange type flavors or bitters you could add to change it up but not sure what to suggest.

I may just have to spend an evening working on these,
Todd

Thanks Todd! I'll give it a try this week!

Todd's recipe is, I think, the better one in that there is a LOT more lemon flavor from the fresh lemons. That plus the use of fresh, hard ice makes a world of difference.

Also, I keep my vodka in the freezer. It seems to make a smoother drink.

His recipe sounds more like what I tasted last night. The lemon flavor was very fresh, so I'm pretty sure there was fresh lemon juice in it. But when I read on the menu that it included Cointreau, I was surprised, as I didn't really taste any orange flavor. But there was a slightly sweet undertone, so maybe that's where it came from.

Georgia, I add a hit of Limoncello to enhance the lemony flavor. I also keep both Limoncello and GG in the freezer. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

C..is there anything you don't add Limoncello to? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Georgia, I LOVE Lemon Drop Martinis. First and best one I ever had was at Bravo Bravo in Mystic, CT. Wish I had that recipe!

Ya don't have to get too fancy to make a wonderful Lemon Drop Martini.

Here's the simple way:

Lemon Drop Martinis

Sugar Syrup Base:

1 cup hot water
2 cups sugar

Mixture:

1 part syrup
1 part lemon juice
3 parts vodka

Enjoy!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

I am lucky to have a bar freezer, where I have 12 different Gins and Vodkas living in the chill.

I would think you would need very little sugar or simple syrup if you are using sweet orange liquor. If it is too edgy it may help, but start with little if you like tart and then tone it down to taste.

I am on the Charlie Harper style not drinking tonight (only beer and wine). I now have this and Gimlets on my mind, will have to work on these two this week.

Let me know how this turns out and what changes you make.
Todd

What Gins and Vodkas do you stock????

I am cutting down on what I stock for Vodka and Gin, this is what I still have.
Grey Goose
Idol
Rain
Absolut & Citron
Imperia
Crater Lake
Sobieski Estate Rye
Komandorska

Bombay Sapphire
Tanqueray & Ten
Ransom Old Tom Gin
Hendricks
Dragonfly

I mostly stock Bourbon and Rum, and a fair amount of Tequila.
T

Well, here's the recipe from the "Lemon Drop Gang"

Pour Absolute Limon into a shot glass. Get a slice of lemon, dunk it in sugar. Shoot the shot and suck the lemon!

Must be done while watching the sunset at Cupecoy for the best effect!

That would be tough to beat.

Kind of like the best Julep Recipe.
Take fresh mint leaves, sugar and bourbon.
Put the bourbon on ice and drink, throw away the other ingredients.
T

Todd, Would you share your Gimlet recipe please. Years ago, vodka gimlets were my drink of choice. Haven't thought about them for a long time.

A Gimlet is with Gin, Gin and a bit of Lime Juice which over time became sweetened lime juice.

It has in recent years become a variable like Martini's. Rum and Vodka both are now part of the Gimlet family.

These are not my favorite type of cocktail, but a Gimlet is usually in the neighborhood of 1 and a half to two oz of Gin to one with a sweetened lime juice. Variables now are what liquor you use and how sweet you make it.

To each their own here. My work tonight on this was more based on what is similar to Rose's Lime Juice because I like fresh ingredients and not a chemical taste. So I went with 2 parts Bombay Sapphire and 1/2 part fresh lime juice and 1/2 part home made Triple Sec. You could use many Orange type liquors to sweeten or just use lime and sugar. Or, roses lime juice.
T

Back to the Lemon Drop.
I am no expert here but I did stay at a Holiday Inn Express last night.

I think the 3-2-1 mixture is good.
3 parts fresh lemon juice
2 parts good vodka
1 part an orange liquor (again, homemade triple sec)
I added about slightly less than 1/2 of 1 part of simple syrup to take the edge off as well as 4 drops of Fee Brothers Lemon Bitters.

I thought it was good, again not my cocktail preference. MJ who loves tart like the drink and agreed that the bit of simple syrup took the edge off with out taking too much of the tart flavor from the drink.

MJ loves research, such a willing taster.

Cheers,
Todd

Todd would appreciate your sharing your recipe for Triple Sec. Thanks!

Todd, we followed your recipe last night, and were very pleased with the result. I had not made any simple syrup, so we substituted Agave nectar for that, which worked just fine. Thanks for the help!

Georgia, are you getting primed for your trip? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Looking forward to seeing you both soon! Todd has some interesting cocktails for sure and we hopefully will taste some of them soon with our feet in the sand!

Milagro Agave Nectar? I have used this to fill in a few times and it is a good product.

Not sure what I will bring with us this trip, we are checking at least one bag so may bring some cocktail supplies.

On the tart drink page, another that is easy and good is a La Paloma, also just Paloma or in Mexico they also called it a Muppet.
1.5 oz Tequila
1/2 oz fresh lime juice
3 oz or so grapefruit soda (squirt)
Served on the rocks.

My favorite Tequila for this is Antiguo Reposado if you can find it.

This is another refreshing tart drink and simple. Adjust to taste.

Cheers,
Todd