The Lemon Drop cocktail was born at Henry Africa's in 1970. In amongst the ferns and maturing hippie population of San Francisco, the elder statesman of the designer martinis emerged tart and sweet and deliciously dangerous. It was an exciting new cocktail for exciting new times and I happily participated.
This recipe is the closest to the drink I remember from Henry Africa's. Forget all the claims that citrus vodka is traditional or "required" because CITRUS VODKAS DID NOT EXIST IN 1970! Flavored vodkas and their like were decades - and at least 1 hipster grandchild away - from existence when the original LEMON DROP made its debut in The City By The Bay. I personally watched* as the bartenders poured in the Smirnoff and triple sec, added simple syrup with a barspoon and I saw the fresh lemon juice being squeezed into the cocktail shaker. And, by the way, it was not called a Martini, just a Lemon Drop, because back then a martini was gin and vermouth.
This is the Lemon Drop I remember enjoying 50 years ago at Henry Africa's (minus the candied lemon rind which I added just because I like candied lemon rind.)
The original
LEMON DROP
LEMON DROP
(MARTINI)
INGREDIENTS
1-1/2 Oz. Vodka
1/2 Oz. Triple Sec
2 Tsp. Simple Syrup
1 Oz. Freshly Squeezed Lemon Juice
Garnish: Sugar rim, Candied Lemon, Cocktail Cherry
Tools: Cocktail Shaker
Glass: Cocktail (Martini)
DIRECTIONS
Rub the rim of the glass with a lemon wedge then sip into sugar.
Chill the glass in the freezer.
Pour the ingredients into a cocktail shaker filled with ice and shake until well chilled.
Strain into the chilled glass, garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
INGREDIENTS
1-1/2 Oz. Vodka
1/2 Oz. Triple Sec
2 Tsp. Simple Syrup
1 Oz. Freshly Squeezed Lemon Juice
Garnish: Sugar rim, Candied Lemon, Cocktail Cherry
Tools: Cocktail Shaker
Glass: Cocktail (Martini)
DIRECTIONS
Rub the rim of the glass with a lemon wedge then sip into sugar.
Chill the glass in the freezer.
Pour the ingredients into a cocktail shaker filled with ice and shake until well chilled.
Strain into the chilled glass, garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
* Yes, I am that old. Carding was not as stringent back in those days, I was 19 in 1970 and I was bar hopping every weekend with no problem.
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Updated 9-2021
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