A traditional Lemon Drop Cocktail is just too sweet for my tastes. Try my version. Yuzu makes it plenty bitter. A duo of lemon and lime infused spirits keeps it sour. But it’s made balanced and just sweet enough with a whiff from an elderflower corsage known as St. Germain Liqueur.
*To make the lemon and lime infusions use 2 cups base spirit and 1 cup citrus peel with very little pith. Infuse at least 48 hours, swirling the container occasionally.
**Yuzu is a very aromatic type of sour citrus fruit originating in East Asia. It’s typical in Japanese cooking and is integral in ponzu sauce. The fruit can be found fresh and seasonal in many Asian markets, or it can be purchased as bottled juice in Asian markets or on the web. You may also substitute lemon or lime juice.
- 1 lemon wedge
- 2 tablespoon sugar
- 2 ounce lemon infused gin or vodka *see notes
- 1 ounce lime infused Cocchi Americano *see notes
- 1 ounce yuzu juice, squeezed from fresh fruit when available or bottled **see notes
- ½ ounce St. Germain elderflower liqueur
- 4 drop Miracle Mile yuzu bitters
Use the lemon wedge to lightly moisten the rim of a coup or cocktail glass. Pour the sugar onto a small saucer, spreading it out in a thin but consistent layer. Press the rim of the glass into the sugar cookie cutter style, twisting it back and forth the get a nice evenly coated rim. Set aside.
Add infused gin or vodka, infused Cocchi, yuzu juice, St Germain Liqueur and bitters to a cocktail shaker ⅔ filled with ice. Shake vigorously until well chilled. Strain into the prepared glass.