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