Spring-Infused Lemon Drop for #BrunchWeek #sponsor

Welcome to #BrunchWeek 2015! I'm doing something a little bit different this year; click to read about it: here. But before I launch into some international breakfast and brunch eats, I'm kicking off the week with a cocktail! Cheers!

Ingredients

Cocktail

• 12 ounces lychee juice
• 4 ounces yuzu liqueur
• 8 ounces floral-infused vodka
• 1 t pure lemon extract (I used Nielsen-Massey's*)

To Serve

• 1 C granulated sugar (I used Dixie Crystals*)
• 1 t lemon zest
• 2 ounces floral-infused vodka
• 1 t pure lemon extract (I used Nielsen-Massey's)

Procedure

Cocktail
Combine juice, liqueur, vodka and lemon extract in a glass pitcher, stir to combine. Chill for at least 2 hours, or as long as overnight.

To Serve
Mix vodka and lemon extract and pour into a shallow bowl. Mix together sugar and lemon zest in another bowl and spoon it into another shallow bowl. Invert glass into vodka mixture and dip into sugar mixture to rim the glass. Pour in 3 to 4 ounces of the cocktail. Enjoy!

What the #BrunchWeek Bloggers created for today...

BrunchWeek Beverages:

• Blueberry Sangria from Love and Confections.
• Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
• Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:

• Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
• Crab Cake Eggs Benedict from The Redhead Baker.
• Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
• Chimichurri Breakfast Sandwich from Healthy Delicious.
• Asparagus, Brie and Smoked Salmon Omelet from girlichef.
• Braised Leeks with Poached Eggs from Jane's Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:

• Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
• Avocado Toast Bar from Sarcastic Cooking.
• Mocha Nut Granola from greens & chocolate.
• Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
• Berry Cacao Nib Scone Cakes from The Spiffy Cookie
• Spiced Pear Oatmeal from Making Miracles.
• Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
• Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
• Vanilla Orange Scones from Sew You Think You Can Cook.
• Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
• Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
• Mini Chocolate Chip Muffins from My Catholic Kitchen.
• Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
• Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:

• Breakfast Wraps from Big Bear's Wife.
• Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:

• Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
• Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:

• Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi.
• Lemon Bars from Chelsea's Messy Apron.
• Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

The Giveaway

Thanks to our amazing co-hostesses - Terri from Love and Confections and Shaina from Take A Bite Out Of Boca - we have an incredible list of sponsors and prizes. Thank you, thank you. 

To read about the generous sponsors, the outrageous prizes,

and to enter the giveaway: click here.

Gratitude

*Thanks to Nielsen-Massey and Dixie Crystals for being #BrunchWeek sponsors and for providing ingredients used in this recipe! You may find Nielsen-Massey on the web, on twitter, on pinterest, and on facebook.

You may find Dixie Crystals on the web, on twitter, on pinterest, on instagram, on Google +, and on facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

This recipe is intended for individuals ages 21 & up. Please drink responsibly.