Lavender Lemon Drop

Total Time:
30 min
Prep:
10 min
Inactive:
15 min
Cook:
5 min

Yield:
1 drink
Level:
Easy

Ingredients
  • Demerara Sugar Syrup:
  • 1 cup demerara sugar
  • Lavender Lemon Drop:
  • 1 ounce gin, such as Plymouth
  • 1 ounce limoncello, store-bought or homemade, recipe follows
  • 1/2 ounce lemon juice
  • 1 ounce Moscato d'Asti
  • 1 sprig fresh lavender
  • Lemon wedge, for garnish
  • GZ's Cello:
  • 12 large, thick-skinned lemons, preferably Sorrento lemons, washed
  • 1 liter inexpensive vodka, such as Smirnoff or Tito's
  • 1 cup sugar
Directions
Lavender Lemon Drop:
  • 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.

GZ's Cello:
  • 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.


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    This recipe is featured in:

    The Kitchen