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La Belle Cuisine
Refreshing Lemon Libations
Recipe
Source:
 
Lemons: a Country
Garden Cookbook
by Christopher Idone, 1993,
CollinsPublishersSanFrancisco
 
Lemonade de Luxe
“This is
lemonade with a punch.”
1 ounce vodka
6 ounces lemonade
Serve vodka over ice and lemonade. Stir and serve. Makes 1
drink.
Lemon Shandy
“This
old timers’ drink is a summer refresher popular among sailors
at seaside
taverns throughout the British Isles.”
Juice of 1/4 lemon
4 ounces soda water
12 ounces chilled ale or lager
In a chilled Pilsner of beer mug, add the lemon juice and
soda.
Slowly pour in the ale and serve. Makes 1 drink.
Lemon Shandy II
2 ounces lemonade
12 ounces chilled beer
Pour the lemonade into a chilled Pilsner or beer mug.
Slowly
pour in the beer and serve. Makes 1 drink.
Nicolashka
“This
is a Russian drink with an accompanying ritual – A slice of lemon
that has
been sprinkled with sugar and powdered espresso is bitten and
eventually
chewed and swallowed while imbibing shots of icy cold vodka.”
1 lemon, sliced paper thin
Superfine sugar
Instant espresso
Frozen vodka
Dust a lemon slice with sugar and espresso. Accompany with
shots
of frozen vodka. Makes 1 drink.
Bray’s Lemonade
“A
friend of mine who grew up in Brownsville, Texas, invented
this,
explaining,
‘It’s hot down there and I wanted the lemon taste
‘til the end.' ”
2 cups sugar
3 cups lemon juice, approximately
12 large
lemons, strained
3 cups soda water
Mint sprigs for serving
Prepare the simple syrup: Place the sugar and 4 cups cold
water in a saucepan and bring to a boil over high heat, stirring with a
wooden spoon until sugar dissolves. Continue to boil for 5 minutes and
remove from the heat. Cool and refrigerate in a covered container. Simple
syrup keeps for
3 to 4 weeks refrigerated.
In a large pitcher, combine 1 1/2 cups lemon juice with 1 cup simple
syrup
and 3 cups cold water. Mix and pour into ice cube trays and
freeze. When ready to serve, combine the remaining lemon juice and
simple syrup and
3 cups soda water or ice water and mix. Pour over
lemonade ice cubes. Add a
mint sprig and straw. Makes 6 drinks.
[Enjoy. On the verandah.]
Limoncello
“Limoncello is a thick, syrupy liqueur popular along the
Amalfi Coast and
Capri.”
1 quart vodka
Whole peel of 6 lemons
1 sprig lemon verbena
2 cups water
3/4 cup sugar
Combine the vodka, lemon peel and verbena in a dark glass or
ceramic container. Cover loosely and keep in a cool place or refrigerator
for 7 days.
In a medium saucepan, stir cold water with the sugar over medium heat
until
it dissolves. Bring to a boil and cook for 5 minutes. Let cool.
Strain the vodka through a fine mesh sieve into a clean container. When
the
syrup is cool, add to the vodka. Cover and keep cool. Steep in a cool place
for another week and pour into sterilized bottles. Cap and store in
the
refrigerator. When serving, freeze the liqueur at least 6 hours ahead.
Makes
approximately 1 liter.
For a beautiful presentation, freeze the limoncello in a block of ice laced
with fresh yellow roses. Open up the top of a 1-quart milk carton and
rinse
thoroughly. Set the vodka bottle filled with limoncello in the center. Place
long-stemmed yellow roses standing up around the bottle. Pour
enough
distilled water to reach the base of the bottle neck. Place the container in
a deep freezer, making sure it sits flat on its base, or else the block will
be crooked. It will take about 24 hours to freeze completely.
When ready to use it, remove the block from the freezer and tear off the cardboard. Display in
a deep tray. You can also try filling the ice block
with sliced
lemons.
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