When I sent out the Pomegranate Martini post yesterday, a couple of folks asked for the Lemon Drop Martini recipe, so here you go! We have a Meyer Lemon tree and when the fruit is in season this is a regular (at least once a week) treat at Eddie’s Bar.
1 1/2 ounces vodka
1/2 ounce Triple Sec
1 teaspoon superfine sugar
3/4 ounce fresh lemon juice
4 -5 ice cubes
Small plate of superfine sugar, for the martini glass rim
- Chill martini glasses in freezer for at least 10 minutes prior to serving.
- Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds to 1 minute, until shaker is icy.
- Run the lemon twist around the edge of the chilled martini glass and dip in a small amount of superfine sugar for a coated rim.
- Pour the strained martini into the chilled glasses and serve.
Our neighbor, Cynthia, has an enormous old pomegranate tree in her back yard, and so much fruit falls on the ground that every few days she picks them up, breaks them in half and tosses them over the fence to our chickens.
Last week I was in the hen yard when she was treating the girls. We had a little chat about how juicy the pomegranates are this year and how much the chickens love them. Then I gathered up a dozen eggs for her and she brought me half a grocery bag full of fruit. Last year she made a beautiful jelly from them, but she said the work involved was hardly worth it and suggested I use them for martinis instead. Brilliant!
Until last week I had never juiced a pomegranate, but a little web research later I found it wasn’t that difficult to do – using an ordinary citrus squeezer and then straining juice through a fine sieve. I adapted this recipe from Oprah and Rachel Ray and I think you’ll find it a beautiful and tasty holiday beverage.
2 ounces fresh squeezed pomegranate juice
3 ounces Absolute Citron vodka
1 ½ ounces Triple Sec
Cup of ice
Squeeze of lemon
Chill martini glasses in freezer for at least ½ hour. Place all ingredients except ice into shaker. Use slice of lemon to moisten the rim of glasses and then coat with sugar…I prefer superfine baker’s sugar for cocktail trims.
Add ice to shaker and shake vigorously for 2 to 3 minutes or until container is icy cold. Pour into sugar-rimmed glasses and serve.