Sherry Lemon Drop Recipes

Steps:

• In a tall glass, combine sherry, lemon juice and sugar. Stir until sugar is dissolved. Fill glass with ice and add seltzer. Garnish with lemon slice.

Steps:

• Put some confectioners' sugar on a plate. Rim a cocktail coupe or martini glass by rubbing the lemon wedge lightly around the rim, then dipping the rim into the confectioners' sugar.
• Put the vodka, Cane Sugar Simple Syrup, lemon juice and turbinado sugar in a cocktail shaker, add large ice cubes and shake vigorously. Add the sparkling white wine and tumble roll (pour back and forth between two containers) once to mix throughout. Double-strain into the prepared glass, add a lemon slice to garnish and serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Steps:

• For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).
• Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.
• Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.
• Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.

Steps:

• Pour the lemonade mix onto a plate. Using a lemon wedge, rim the edge of a cocktail glass with lemon, then dip the glass into the powdered mix to coat the edge of the glass.
• Muddle the lemonade and raspberries in a shaker. Add the vodka, soda and ice and shake. Serve in the lemonade mix-rimmed glass.

Steps:

• Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

Steps:

• Put lemon wedges and strawberries in a shaker and muddle well. Set aside.
• Combine powdered drink mix with 6 ounces (3/4 cup) of water in a glass and stir to dissolve. Transfer to the shaker.
• Add vodka to the shaker and fill with ice. Shake vigorously and strain into the glass. (If the berries get stuck in the strainer, simply remove them and continue straining.) Enjoy!

Steps:

• In a mixing glass or cocktail shaker, add the lemon, orange, and simple syrup, and muddle. Add the sherry, fill with ice, and shake. Finely strain into a Collins glass over crushed ice. Top up with additional crushed ice and garnish like there's no tomorrow.

Steps:

• Whisk all the ingredients until well blended.
• Prepare chicken or other choice of meat.
• Place chicken and marinade in covered container or ziplock plastic bag.
• Turn several times to coat meat.
• Marinade 4-6 hours in refrigerator for chicken and up to overnight for other meats.
• Discard marinade after using one time.