Vodka lemon cocktail

    5 min

    A refreshing summertime vodka cocktail made with fresh lemon juice and a spoonful of sugar to even the balance. Serve over crushed ice with a sprig of fresh mint.

    58 people made this

    Serves: 4 

    • 110ml fresh lemon juice
    • 60ml vodka
    • 1 teaspoon caster sugar
    • crushed ice
    • 1 lemon, sliced
    • 4 sprigs fresh mint

    Prep:5min  ›  Ready in:5min 

    1. Pour lemon juice and vodka into a tall glass. Stir in caster sugar, then pour into cocktail glasses filled with crushed ice.
    2. Garnish with a lemon slice and sprig of mint.

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    Reviews in English (39)


    I'm a bartender and i have a special recipe for lemon drops, this particular recipe will leave you with a pursed face and no buzz. To make a GREAT lemon drop martini, you need to first fill your mixing tin with 8 oz of ice, you need 2 oz. of (preferrably) citrus vodka, squeeze 2 lemon wedges for natural juice and drop wedges into shaker, add 1/2 oz. of cointreu or another citrus liquer, 1 oz. of lemon juice, and then 2 individual packets or 3 teaspoons of sugar. The trick to getting a PERFECT lemon drop is to shake the tin a lot, you want to mix the sugar up into the liquid, not having it settle at the bottom of the tin. Strain the ice and lemon wedges and enjoy a PERFECT lemon drop. My recipe will deffinitely impress your guests and keep everyone having an awesome time. Good luck...  -  18 Feb 2009  (Review from Allrecipes US | Canada)


    One of my favorite shots when I go out! I used about equal parts lemon and vodka and a little more sugar. The way I made it it was a good sipping cocktail as well. Obviously a good vodka is key - I prefer belvedere. Fine baking sugar disolves very quickly in the martinin shaker when you make tis as well. I like to cut lemon wedges and then coat them in sugar so people can bite into them after they take a drink. Thanks!  -  03 Aug 2007  (Review from Allrecipes US | Canada)


    This was really good, but kind of a sticky mess to make. Well worth it, though.  -  04 Dec 2002  (Review from Allrecipes US | Canada)