Lemon

Array

Devils Tears

  • 2 parts rye
  • 1 part scotch
  • juice of 1 lemon
  • 1 dash angostura bitters
  • 1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Aviation

Via wikipedia: "The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass."

4.5 cl gin
1.5 cl lemon juice
1.5 cl maraschino liqueur

Aviation
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Frisco Sour

2 ounces rye whiskey
½ ounce Benedictine (see note above)
½ ounce fresh juice from 1 lemon

Fill a cocktail shaker with ice. Add rye, Benedictine, and lemon juice. Shake until well chilled, about 15 seconds. Strain into cocktail glass and serve.

Some history: http://www.nytimes.com/2010/10/29/dining/29tipsy.html

Frisco Sour
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Jack Rose

2 ounces Laird's Applejack
3/4 ounce grenadine, preferably homemade
3/4 ounces fresh squeezed juice from 1 lemon
1 dash Peychaud's bitters
Lemon twist

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Fall Classic

2 tablespoons apple brandy (such as Calvados or Laird's)
2 tablespoons bourbon
2 tablespoons fresh apple cider
1 tablespoon fresh lemon juice
1 dash of Angostura bitters
Dried or fresh apple slice (optional)

Fill a cocktail shaker with ice. Add 1 tablespoon thyme simple syrup, apple brandy, and next 4 ingredients. Shake cocktail vigorously 10-15 times and strain into a chilled Martini glass. Garnish with apple slice, if desired.

Thyme Syrup
1/2 cup sugar
15 sprigs thyme

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Margaroni

3 parts tequila (blanco)
1 part campari
1 part cointreau
juice of ½ lemon

Stir together with ice, drain into a martini or margarita glass, garnish with a slice or twist of lemon.

Margaroni
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Ramos Gin Fizz

This rather complicated drink nonetheless is amazingly tasty. Would be great as a "foam" on top of a G&T.

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
1 ounce heavy cream
1 dash orange bitters or 1/2 teaspoon orange flower water (A. Monteux in a little blue bottle comes recommended)
about 2 ounces of seltzer (optional)

Put your serving glass and the bottle of your whipped cream maker in the freezer to chill.

Gin Fizz
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Hot Toddy

1 part dark spirit (whiskey or brandy)
3 parts boiling water
Honey and lemon to taste
Optionally, add cinnamon or cloves

Also consider: infusing the liquor with apples: http://www.bonappetit.com/recipe/honey-bourbon-toddy#recipe-ingr... (or subbing in Calvados). Take it a step further with mint and absinthe: http://www.bonappetit.com/recipe/castle-dip

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Bees Knees

2 oz Gin
¾ oz fresh lemon juice
¾ oz honey syrup (use equal parts honey and warm water)

Shake ingredients together with ice, strain into a chilled coup or lowball, garnish with a twist of lemon

The honey and lemon were originally meant to mask the funk of this prohibition-era, bathtub-gin cocktail, but it turns out they're also just good ideas. More history: http://www.pbs.org/food/recipes/bees-knees-cocktail/

Bees Knees
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Peppered Melon

Via http://liquor.com/recipes/peppermelon/

1.5 oz London dry-style gin
.75 oz Black Pepper Syrup
1 oz Watermelon juice
.5 oz Lemon juice

Shake ingredients with ice for 10 seconds and strain into a cocktail glass.

Garnish with a watermelon cube coated on one side with ground black pepper.

Peppered Melon
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Campari Fennel Apertif

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

Fennel Campari
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Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

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Wine Sour

A New York Sour:

  • 2 parts rye
  • 1 part lemon juice
  • 1/2 part simple syrup or agave syrup
  • 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

Wine Sour
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Peach Sangria

1 750-ml bottle white wine
3/4 cup orange liquer

1 1/2 cups sliced strawberries
2 peaches, sliced
1/2 large lemon, middle part cut crosswise into 6 slices, ends juiced

Soak the fruit slices in the orange liquer and lemon juice, chill. Add white wine (and seltzer water, if the wine is not sparkling).

Original recipe from http://www.bonappetit.com/recipes/2005/08/strawberry_and_peach_s...

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Spring Sidecar

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

Spring Sidecar
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Crusta

Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail

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The DC Hurricane

3 ounces rye
1 ounce grenadine, or passion fruit syrup
1 ounce lemon juice
orange bitters
peychaud's
1 teaspoon superfine sugar

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French 75

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

  • 1.5 oz. Gin
  • 1 t orange blossom honey or a simple syrup
White Lady
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Sangria

Combine in a shaker with ice:

The juice of 1/2 orange
The juice of 1/2 lime
The juice of a lemon

half oz of brandy
sweet syrup to taste

Add a nice fruit-forward red wine (jammy cabernet blends work well)

Shake to chill, serve in a margarita glass with plain soda or ginger ale, garnish with orange and lemon slices plus berries and mint sprigs

Sangria
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White Lady

We went to The Columbia Room for Jon's birthday, wherein Audrey had and enjoyed a White Lady cocktail. We've begun researching and working on our own version. Wikipedia has an unusually detailed article on it:

2 parts gin (Plymouth or other medium-body gin, not a super-botanical one)
1+ part lemon juice
1 part Cointreau
Optionally, egg white - from 1 tsp to a half of an egg's white

Sugar the rim of a wine or martini glass (champagne coupe if using egg)

White Lady
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The Jack Rose

3 parts applejack brandy
2 parts lemon or lime juice
2 dashes grenadine

Traditionally shaken into a chilled glass, garnished with a cherry or an apple slice, and served straight up.

DC Trivia, via Wikipedia:

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Sidecar

The sidecar is nice, citrusy drink with brandy as its base spirit. Modern mixtures often have equal parts, I prefer a 3/2/1 mix:

3 parts Cognac
2 parts lemon juice
1 part Cointreau or triple sec

Mix the ingredients in a shaker half full of ice. Strain and serve with crushed ice in a sugar-rimmed lowball. Garnish with a strip of lemon rind.

Note that the original mixture, according to The Fine Art of Mixing Drinks, is:

8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec

Sidecar
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Sweet Tea-ni

Mix equal parts lemonade (or lemon juice and simple syrup) with Sweet Tea Vodka (we prefer Firefly), serve over ice in a low tumbler rimmed with sugar. Garnish with lemon.

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Flying Dutchman

2 parts gin
1/2 part cointreau

Poor alcohol over ice in a low tumbler, stir. Optionally, add lemon juice. Garnish with lemon twist

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Whiskey Sour

3 parts Bourbon whiskey
2 parts fresh lemon juice
1 part egg white (optional)
dash simple syrup or molasses/sorghum

Shake with ice. Strain into ice-filled old-fashioned glass rimmed with sugar and serve on the rocks.

Garnish with maraschino cherry and orange slice

Whiskey Sour
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Tom Collins

2 parts gin or vodka
1 part freshly squeezed lemon juice
drizzle of sugar syrup
A dash of lemoncello (optional)
Citrus bitters (optional)
chilled carbonated water to taste

Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

Garnish with a citrus wedge or cherry

Tom Collins
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