Rosemary Lemon Drop

If ever I’ve needed a lip-smacking cocktail, it’s today, the Friday after Labor Day. I should be used to it by now, but each year the “Back to School” moment rudely jerks me out of whatever mellow I’ve managed to achieve during the summer. It plunges me headfirst through a chaotic scramble for supplies and into a pool of anxiety (mine, my son’s, and other parents’) concerning teachers, classmates, lunches, the return of the playground bully, after-school activities, and the grim reality of homework. Nor was my week helped by the shoe store pairing mismatched shoes in the box, or the fact that the art smock I swore was in the closet suddenly vanished the night before school. (Cutting the sleeves off one of your own shirts is not what you want to be doing the exact minute you need to leave the house or risk being late on Day One.)

On the upside, I did talk my son out of wearing a stained sports shirt from the dirty hamper, and he somehow avoided having the one teacher whose name was muttered darkly in our house all summer: the dreaded Ms. X. According to the second-grade gossip mill, she’s both strict and a frequent screamer.

One week down, 36 to go. One hundred eighty days of making turkey and cheese sandwiches at the crack of dawn, of spelling test trauma and my son’s caveman-like answers to the question “How was your day?” Today, though, happy hour starts at 2:55. Maybe I’ll gather some other mothers and serve up this sweet-tart Rosemary Lemon Drop martini recipe with its hint of summer and its sophisticated rosemary riff. It might be just the thing to make us all forget the pain of tuition.–Allison Parker

LC Bottoms Up! Note

You could follow this Lemon Drop Martiini recipe to the letter and shake these cocktails one at a time. Given their rather compelling nature, however, you may instead wish to stir up a batch of them in a pitcher with some ice and set them out for guests to pour at will. (If you’re about to multiply the amounts below but are as bad as we are at math, just bear in mind that 1 ounce = 2 tablespoons.)

Lemon Drop Martini

• Quick Glance
• (1)
• 5 M
• 5 M
• Serves 1

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Special Equipment: Cocktail shaker

Ingredients

Directions

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Rosemary Sugar

• LC Look at All the Ways You’ll Use This Note: This recipe makes ample rosemary sugar, but we’re confident that once you have it on hand, you’ll come up with ample ways to put it to good use. We find a sprinkle of it atop shortbread and grilled or poached stone fruits to be quite nice.
  
  Coarsely chop 2 tablespoons rosemary leaves. Combine the rosemary with 1 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery) on a rimmed baking sheet. Place the baking sheet in a warm, dry place until the rosemary has completely dried out, about 4 days. Now blitz the rosemary and sugar in a food processor or spice grinder until finely ground. You can keep the sugar in a tightly sealed container at room temperature for up to 1 month.

Recipe Testers Reviews

Karen Taylor

After the strong perfume from a fresh sprig of my rosemary plant drifted up to my nose, I was really worried about how much I’d like this drink. But I love it, and I may make it my designated summer cocktail. I’m already thinking of who to invite over so I can make this again. The fresh lemon works so well with the limoncello to break up that sweetness without diluting the lemon flavor. There’s just a faint hint of rosemary left on the tongue after the intial lemon flavor. Don’t be afraid as I was to break that rosemary sprig and give the shaker a good shake. You won’t be sorry. The only change I’d make would be to pour this drink through a fine sieve, as I had little bits of rosemary floating in my glass which were not caught by the cocktail shaker.

Julie Dreyfoos

Loved it! This is the perfect lemon drop. Usually I find them to be way too sweet, but this one was more like a good lemonade, not too sweet and not too tart—although you have to like vodka and lemon to like this pretty little cocktail. I wasn’t able to make the rosemary sugar as I didn’t realize until too late that you had to let it dry out for more than a day, but I did finely grind some fresh rosemary and mixed it with the sugar to put on the rim of the glass. The rosemary helped to balance the sweet and tart. This will be on my summer drink menu for sitting on the deck, watching the sun slip to the west.