My friends say that they worry about any cocktail I make in a beaker (I typically mix cocktails in Bodium frenchpress coffee maker replacement glasses I picked up at Tobacco USA when it went under.) A couple years ago, before I lived on Mendenhall, I made a cocktail called the “Brazilian Honeybee” that stung everyone who drank it. Half of the party (and I must say these are grown men) woke up with their heads practically in the toilet – while another friend, who will remain nameless, passed out in the middle of the party on my fatboy (a big girl beanbag I own). So, I won’t argue with their point.
In this weekends spring cleaning, I noticed I still had a number of limequats left over from my trip from Florida and they were going south quickly. I juiced them to save what was left and wanted to think of something to use about 2 cups worth of lemon juice. Why make lemonade when you can make lemon cocktails?
- 1 cup lemon juice, fresh squeezed
- 2/3 cup sugar
- 2 cups vodka
- sliced lemon for garnish
Assembly: Mix the lemon juice and sugar until dissolved. Add the vodka and chill for a couple hours. If you want to reduce the alcohol content you can add less lemon juice or shake with ice before serving.