Celebrate the citrus that does it all—lemons! National Lemonade Day is Sunday, August 20, but we've gone beyond that summer staple drink to bring you lemon cocktails, lemon non-alc recipes, and lemony food recipes.
Lemon Cocktail Recipes
Beachside
Ingredients:
1.5oz Gray Whale Gin
1.5oz pineapple
1oz Cream of Coconut squeeze
0.5oz fresh lemon juice
Handful of mint
Garnish: mint sprig
Directions:
Shake all ingredients together with ice. Strain into a highball glass filled with fresh ice and garnish with mint.
Jalisco Lion
Ingredients:
1.5 oz. Tequila
.5 oz. Fresh lemon juice
.5 oz. Apricot Liqueur
.5 oz. Cinnamon syrup
1 Orange wedge
Directions:
Shake with ice. Strain into a chilled double rocks over a rock. Garnish with an orange twist and grated cinnamon.
Ain’t Salty about a Beach Day!
Ingredients:
2 oz of Half Shell Vodka
1 oz of mango juice
0.25 oz of lime juice
0.25 oz of lemon juice
0.5 oz of passionfruit juice
Topped with soda water
Directions:
In a shaker, add the mango juice, passionfruit juice, lime juice, and lemon juice. Fill with ice. Shake vigorously. Add the vodka. Shake vigorously again. Pour into flared cocktail glass. Top with a splash of soda water. Garnish with a dehydrated lime and lemon.
Yuzu Lemon Drop
Ingredients:
1 1/2 oz. vodka
1/2 oz. limoncello
1/2 oz. Monin Yuzu Purée
2 oz. sweet & sour mix
Glass: Cocktail/Martini
Glass Size: 8 oz.
Garnish: lemon wheel
Directions:
Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Add garnish and serve.
The Favorite
Ingredients:
2 oz Broken Shed Vodka
0.5 oz green Chartreuse
0.75 oz fresh lemon juice
0.5 oz simple syrup
1 dash Angostura bitters
Garnish: 1 lemon twist
Directions:
Add ingredients into a shaker with ice. Shake and double strain into a Nick & Nora glass. Garnish with a lemon twist.
Hendrick’s Mango Lemonade
Ingredients:
2 parts Hendrick’s Gin
1 part Fresh Lemon Juice
¾ part Simple Syrup
½ Small Mango
Top with Club Soda
Directions:
Muddle the mango well with the simple syrup. Add the rest of the ingredients and ice. Garnish with a mango slice.
Caramelonade
Ingredients:
2 oz Frisky Whiskey
½ cup chopped cantaloupe
½ cup lemonade
2 oz coconut water
1 oz pineapple juice
Club soda
Frozen melon balls, fresh mint, dried pineapple slice and whiskey cherries for garnish
Directions:
Add the cantaloupe, lemonade and coconut water to a blender and puree until smooth. Add melon puree, Frisky Whiskey and pineapple juice to a short glass. Top with club soda and stir. Add frozen melon balls and garnish with fresh mint, dried pineapple slice and whiskey cherry skewer.
Lavender Haze
Doyle Bar at The Dupont Circle Hotel | Images HERE
Ingredients:
2 oz. Absolut Elyx
1 oz. of lemon juice
2 oz. fresh squeezed orange juice
1 oz. Italicus
Lavender Foam:
2 oz. simple syrup
4 oz. water
8 oz. egg white
2 oz. Lillet
2 oz. Crème de Violette
Directions:
For the lavendar foam, add all ingredients to a whipped cream charger.
For the cocktail, combine all ingredients in a glass and chill. Serve over ice in a Collins glass. Add foam and garnish.
Lemon Food Recipes
Sparkling Raspberry Lemonade Popsicles
Ingredients:
3 oz Empress 1908 Indigo Gin
2½ oz Fresh Lemon Juice
2 – 2½ oz Raspberry Gum Syrup
8 oz Water
Garnishes: Pinch of Golden Cocktail Glitter
Directions:
Combine all ingredients and pour into popsicle molds. Freeze overnight. Sprinkle some golden cocktail glitter onto the popsicles before serving.
Ray's Butter Cake
Ingredients:
3 lb Cream Cheese, softened to room temperature
12 lb Butter, softened to room temperature
24 c Granulated Sugar
24 Whole Large Eggs, room temperature
3 oz Vanilla Extract
6 Lemons, zest only
21 c AP Flour
2 T Kosher Salt
Directions:
Mix cream cheese in a hobart mixer on low until smooth. Add butter and cream together until incorporated. Add sugar and continue to mix on low until just incorporated. Whisk eggs, vanilla and lemon zest until just mixed. Slowly add to butter mixture and mix on low until just incorporated. Sift flour and salt together and add to batter in three increments. Batter will be thick and stiff. Spray 4-inch cake mold with non stick spray and lightly dust with AP flour. Portion 5 oz of batter into each mould and tap on table to release any trapped air. Bake at 325 degrees for 30 minutes, rotate and bake for 30 more minutes at 300 degrees. Allow to cool completely before removing from mold. Once cool, gently heat bottoms of molds to help release butter cakes.
To serve: Place buttercake in a microwave for 1 minute. Remove from microwave and transfer to a clean plate. Add one scoop of vanilla ice cream on top of hot butter cake. Ladle blueberry compote over top of ice cream. Garnish with a sprig of mint.
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