Skip to main content

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


To Serve

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:

BrunchWeek Egg Dishes:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Main Dishes:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:


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.

BrunchWeek 2015 Logo

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.

Comments

  1. Such a fabulous lemon drop! A perfect cocktail to kick off Brunch Week!!!

    ReplyDelete
  2. Wow! so intrigued by the floral-infused vodka!!! love this!

    ReplyDelete
  3. Lovely Cam, sounds so light and refreshing. A perfect Spring Brunch drink.

    ReplyDelete
  4. Brunch always needs a good cocktail, cheers!

    ReplyDelete
  5. I don't drink anymore, Cam, but this makes me want to sit out on the back deck with something cool and relaxing!

    ReplyDelete
  6. I love a good lemon drop and the use of flowers makes it a perfect Mother's Day cocktail.

    ReplyDelete
  7. What a perfect drink to start off Brunch Week!!

    ReplyDelete
  8. That vodka sounds so cool! Thanks for participating Cam!

    ReplyDelete
  9. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P