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Cook this: Lemon Drop Martini

By Shereen Pavlides for The 2 min read
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Nancy Rokos/Calkins Media

Chef Shereen Pavlides adds ice to the shaker as she prepares her Lemon Drop Martini.

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Chef Shereen Pavlides' Lemon Drop Martini.

In this week’s edition of Cook This, chef Shereen Pavlides mixes up a sweet martini for a warm summer night.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.

Lemon Drop Martini

Yield: 2-3 servings Prep time: minutes

4 lemons

1/2 cup water

1/2 cup sugar

turbinado sugar (such as sugar in the raw)

8 ounces premium vodka

Freshly squeeze 3 lemons (6 tablespoons juice).

Thinly slice 2 wheels from the 4th lemon, to garnish and cut a wedge from the remaining lemon.

Set aside.

Bring water and sugar to a boil in a 2-quart sauce pot over medium-high heat.

Reduce heat to medium and whisk to dissolve the sugar.

Continue cooking until syrupy, 5 – 6 minutes. Remove.

Stir in the lemon juice.

Let set to cool. (Yield: about 6 ounces)

Pour sugar onto a rimmed plate to coat the bottom.

Rim two large martini glasses with the lemon wedge then turn each glass upside down into the sugar, coating the rim of each glass.

Drop one lemon wheel into the bottom of each glass.

Fill a cocktail shaker with ice.

Add vodka and lemon simple syrup.

Shake vigorously for 30 seconds and pour among each glass.

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