Lemonhead Martini

We’re heading into Summertime, so I thought I’d publish the recipe for Meg’s favorite refreshing martini.  I cobbled this together for her one day when she said she wanted a “lemondrop.”  She was pleasantly surprised with the outcome, and we began “beta-testing” it on our friends.  The results were universally positive, and typically the tasting ended with requests for the recipe.

We’ve been struggling for a name for it.  The recipe differs enough from a lemondrop that I think it needs its own name.  The x-factor is the limoncello, so I was thinking “cellodrop” for a while…  Though, the flavor mostly reminds me of a Lemonhead, so I’ve settled on that for now.

Without further ado, I give you the recipe.  I should warn you though – Meg is often disappointed now with restaurant lemondrop martinis.

2 parts FRESH lemon juice

~1 Tbsp sugar

1 part orange liquor – there isn’t really any discernable difference here; Cointreau, Grand Marnier, triple sec, blue Curacao (Meg prefers the blue-green result from using the latter).

1 part limoncello – We’ve tried Caravella and Pallini.  Meg prefers the Caravella due to the higher alcohol content.  It’s a little more alcohol-y, but Meg says when she’s drinking, she wants to know… I prefer Pallini – it creates such a smooth drink, you could almost mistake it for straight lemonade.

1 part vodka

 

“ReaLemon” is not an adequate substitute!  If you don’t have fresh lemon juice, don’t bother.  I’m not saying that to be snobby, I just don’t want you to waste your alcohol…

Rolling your lemons before slicing will loosen up the juices (I guess…)

 

 

 

 

 

 

Cut along the equator for best results.

 

 

 

 

 

First things first – rim the martini glass with the cut side of the lemon.  The lemon juice will cause the sugar to stick better than simply using water.

 

 

 

 

 

 

Invert the glass and dip into sugar; amount of coverage is up to your preference.  It’s important to do this up front so we can get the martini glass chilling in the freezer.

 

 

 

 

 

 

Proceed to juice your lemons.  We prefer this style of juicer.

 

 

 

 

 

 

 

 

 

 

Pour the lemon juice into the shaker.

 

 

 

 

 

 

 

Follow that with the sugar.  Superfine will make things easier; simple syrup better still.  But plain old granules will suffice and it commonly what we use.

 

 

 

 

Give that a good shake to dissolve the sugar into the lemon juice.  Next, add your ice – about 3/4 full on your shaker.

 

 

 

 

 

 

 

Next, add your liquors and spirits.  I typically go from more viscous to less, i.e. orange-to-limoncello-to-vodka.  I feel like this leaves less remaining in the measurer.

 

Give it about 40 good shakes.  More or less could be fine… I’m not sure.  Someone once told me 40 was a good general purpose number, and I’ve followed that blindly.  Pour into your frosty glass.

 

 

Garnish with a lemon twist if you’re feelin’ fancy.

 

 

 

 

Well, I hope that wasn’t too complicated – Enjoy!