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Tuscan Rosemary Lemon Drop


Tuscan Rosemary Lemon Drop

Tuscan Lemon Drop

Chronicle Books
This wonderfully refreshing cocktail comes from Chef Kathy Casey - "I created this cocktail for the wedding reception of my dear friends Michelle and Don, in Tuscany. I can still picture everyone on the villa lawn enjoying their drinks—heels kicked off, ties loosened, and laughter fading into the sunset."

Reprinted with permission from Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers by Kathy Casey (Chronicle Books, May 2009).

Prep Time: 2 minutes

Total Time: 2 minutes


  • Rosemary Sugar (recipe follows)
  • 1 sprig fresh rosemary
  • 1 1/2 ounces vodka
  • 1/2 ounce limoncello
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce Simple Syrup
  • 1 rosemary sprig for garnish
  • * * * * Rosemary Sugar * * * *
  • 2 tablespoons fresh rosemary leaves, coarsely chopped
  • 1 cup superfine or baker’s sugar


To make Rosemary Sugar: Mix the rosemary and sugar together in a small bowl, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Rim a large martini glass with rosemary sugar, and set aside. Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

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