Ginger-Rosemary Lemon-Drop Cocktails

Lisa Romerein

For these homemade lemon-drop cocktails, infuse lemonade with fresh rosemary and ginger and mix with citron vodka for a sweet-and-tart warm weather drink.

Yield: Makes 8 drinks
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 0.0%
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 30g
  • Fiber: 0.0g
  • Sodium: 1.7mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 1/3 cups sugar
  • 1 piece unpeeled ginger, about 1 1/4 in. by 1 1/4 in., sliced into 1/8-in.-thick coins
  • 2 sprigs rosemary (5 in. each), plus 8 sprigs (1 1/2 in. each) for garnish
  • 1 cup fresh lemon juice (at least 5 lemons)
  • 1 lemon
  • 1 1/2 cups citron vodka

Preparation

  1. 1. Make lemon concentrate: In a medium saucepan, bring 2/3 cup sugar, ginger, 5-in. rosemary sprigs, and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook, stirring occasionally, about 10 minutes. Let steep at room temperature 20 minutes. Strain into a medium bowl, discarding rosemary and ginger, and stir in lemon juice.
  2. 2. Pour remaining 2/3 cup sugar onto a plate. Slice 2 thin slices from lemon and quarter the slices. Insert a 1 1/2-in. rosemary sprig through center of each quarter. With a wedge cut from remaining lemon, moisten the rims of 8 cocktail glasses. Twist rims gently in sugar to coat.
  3. 3. Fill a large pitcher half-full with ice cubes. Pour in vodka and lemon concentrate and stir vigorously. Strain into glasses, dividing evenly. Float a rosemary-skewered lemon quarter in each.
  4. Note: Nutritional analysis is per serving.
Note:

For a nonalcoholic ginger lemonade, increase the water in the concentrate to 3 cups and the sugar to 3/4 cup. Concentrate may be kept, covered and chilled, up to 1 week.

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