The latter part of the 20th century did not produce the most creative cocktails. With few exceptions, the Cosmopolitan being a notable one, the 70's, 80's and 90's are considered a dark time in the history of mixed libations. But, there are some often overlooked gems that continue to refresh and tantalize. Unfortunately, with the Lemon Drop, the recipe has devolved into a syrupy, cloying, artificial flavor laden mess. As with all great cocktails gone awry, a return to fresh and simple ingredients revives it and brings it back to its former glory. The Lemon Drop also demonstrates how vodka can spread out and maximize the complimentary flavors in a cocktail.
How to Make the Lemon Drop Cocktail
Instructions
shake with ice
strain into a cocktail glass
garnish with a lemon twist
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Robert Hess
The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.
4 Comments
Robert,
I’m with you on sugar use on glassware. I don’t like a Sidecar rimmed with it either, preferring to garnish with an orange peel. As for sugar in a cocktail, I’ve grown to like how a drink gradually becomes sweeter as you get towards the end. This works especially well when using a muddled sugar cube in an Old-Fashioned or Sazerac. Kind of makes it a fitting end to an evening of imbibing.
Cheers!
Blair Frodelius
http://goodspiritsnews.wordpress.com
Blair Frodelius, you believe that without sugar is not good? you can replace the lemon and orange in this cocktail?
SaraPrestitoVitalizio
http://www.prestitovitalizioipotecario.it
Sara,
Blair is saying that, like me, the sugared rim on the Lemon Drop is a bit of a nuicence. My main problem with it, is that in most cases the sugar will get the outside of the glass all sticky, which will get my hands all sticky, which I think is very annoying. The only way to do a sugared rim with any hope of avoiding this, is to pre-sugar the rims well ahead of time, and make sure they are totally dry, and then be careful when pouring not to get any moisture on the outside of the glass. But few places are going to do it this way.
-Robert
Well stated Robert! That is exactly what I meant.
If I do rim a glass for a Sidecar or a Lemon Drop, I will use superfine sugar which tends to look more refined (no pun intended).
Cheers!
Blair
http://goodspiritsnews.wordpress.com