Larder Lemon Drop Martini

by autumn on December 29, 2013

Larder Lemon Drop Martini || Autumn Makes & Does

Before I talk about this tart, funky cocktail, I need to say thank you to everyone for all the well-wishes on my last post. Just so much gratitude coming from this direction. Having everyone rooting for me felt like the best present ever. A million thanks with just as many exclamation points! Onward.

This winter has already been an embarrassment of citrus riches for me. Earlier this fall, I helped Kate with a serious concord grape craving and took on the unwieldy mission of mailing grapes to Texas. She paid me back recently with some pretty Texas citrus, including a bunch of meyer lemons. Last year’s batch of preserved meyer lemons, which really might be my favorite ingredient ever, was getting dangerously low, so my first order of business was a big ol’ batch of preserved lemons.

Larder Lemon Drop Martini || Autumn Makes & Does

Last winter, I also experimented with a small batch of meyer limoncello for the first time. This perfectionist wasn’t 100% happy with the results, but it has definitely improved as it has aged and–hey!–it still seems to be disappearing at a steady clip. I love the challenge of creating an unexpected take on a ubiquitous cocktail like the lemon drop martini and my meyer limoncello was a great starting point. To that, I added a bunch a fresh meyer lemon juice, a bit of dry vermouth (it is a martini, after all), some vodka, and–trust me on this–just a little a preserved meyer lemon brine. The result is a tart, salty, and unexpectedly savory martini. Plus, it’s a great opportunity to show off your pantry prowess. Cheers to a lemony-bright new year!

Larder Lemon Drop Martini

Yield: makes 1 cocktail


  • 1 oz meyer lemon juice
  • 1/4 teaspoon preserved meyer lemon brine
  • 1 oz meyer limoncello
  • 1/4 oz dry vermouth, such as Dolin
  • 1 oz vodka, such as Tito's
  • 1 meyer lemon peel, for garnish (optional)

Cooking Directions

  1. Add the juice, brine, limoncello, vodka, and vermouth to a cocktail shaker. Fill the cocktail shaker with ice.
  2. Shake until well-chilled, about 20 seconds.
  3. Strain into a coupe glass and garnish with meyer lemon peel if desired.



Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 5 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar December 30, 2013 at 3:10 am

This is such a neat flavour!! I love it!


2 Stephanie @ Girl Versus Dough December 30, 2013 at 3:28 pm

Mmm, lemon drop martinis are my fave! Love this version.

And I missed your last post, but I hope you are in full recovery (or well on your way there!) and enjoying everything the holidays have to offer. Hugs!


3 kelly December 30, 2013 at 7:25 pm

Steve gifted me with preserved lemons last year and they were one of the most delightful food-gifts I’ve ever received. I love the idea of taking their unique flavor and making a deceptively savory yet dainty-looking cocktail. I assumed this would go in the other direction entirely, but props to you for your cocktail trickery! Also, now I just want to go to the farmers market and buy meyer lemons… and blood oranges. WHY DID I LEAVE THE CITY?!


4 Yankee Kitchen Ninja (Julianne) December 31, 2013 at 7:04 pm

This sounds really lovely. I worship Meyer lemons and am lucky enough to have several of the big beauties on my counter — now I know what to do with them!


5 Tabitha January 1, 2014 at 7:52 pm

Wow that sounds like my kind of drink!


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