Tuscan Rosemary Lemon Drop
05-Jun-2010
As promised, the recipe for the Tuscan Rosemary Lemon Drop that was so popular at my recent cocktail party. Please note, as I forgot to, that the rosemary sugar needs to be prepared a few days in advance.
All recipes adapted from Kathy Casey’s Sips & Apps.
Rosemary Sugar
- 2 Tbsp fresh rosemary leaves coarsely chopped
- 1 cup superfine sugar
Mix together then spread on a rimmed baking sheet. Set in a warm place for about 4 days or until rosemary is dried. Process in a food processor until finely ground. Can store in a tightly sealed container for one month.
Fresh Lemon Sour
- 1 cup sugar
- 1 cup water
- About 1½ cups fresh lemon juice
Make simple syrup by bringing the sugar and water to a boil. Stir to ensure the sugar is completely dissolved into the water. Remove from heat and cool.
When cooled measure the amount of syrup. It should be about 1½ cups. Squeeze the same amount of fresh lemon juice. Mix the lemon juice with the syrup and store in the refrigerator.
Tuscan Rosemary Lemon Drop
Place some of the rosemary sugar in a flat, rimmed plate, slightly larger than your cocktail glasses. A small pie plate may work. If desired, run a lemon around rim of glass and dip in the rosemary sugar.
Pour into a shaker:
- Sprig rosemary
- 1½ oz vodka
- ½ oz limoncello (purchased or homemade)
- 1 oz lemon sour
- Ice
Shake vigorously, and then strain into glass. Garnish with a fresh sprig of rosemary, if desired.
Culinary Fool 
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