The only thing better than an ice cold glass of fresh lemonade on a hot summer day – is one spiked with some vodka at the end of a long days work. When you live and work on a homestead the hot summer work days are not in short supply. So I like to make a pitcher of this cocktail mixture on a Friday night so we can enjoy it all weekend. This recipe for my Signature Lemonade Cocktail is definitely perfect for a night at home or any party you are hosting this summer.
You may think the ingredient of salt is an error but let me assure you that it is not. Adding a bit of salt to your lemonade brings the sweetness up while cutting that sour note that gets you in the back of your jaw and makes your eyes squint and lips pucker. It is one of those culinary tricks that helps in so many ways.
Substitutes and Variations:
You can easily make this a mocktail by omitting the vodka and increasing the lemonade mixture. You can turn this into a Southern Cocktail by swapping 1 for 1 the vodka for Bourbon. And you can take this to the islands by using Rum in place of the vodka.
Suggestions for Sides:
This is a great pairing for both Italian cuisine and Mexican Cuisine. I really love it with my Smoked Italian Meatballs as well as my Spicy Pollo Asada Tacos.
Tools that may make this recipe easier:
Since this is made “pitcher-style” you will need a 32 ounce vessel to make it in. I prefer a 32 ounce mason jar – but you can also use your favorite pretty pitcher that is at least 32 ounces.
Now Let’s Get Cookin’!
Signature Lemonade Cocktail
Equipment
Ingredients
- 6 Lemons juiced or 1 cup Lemon Juice
- 1 cup White Sugar
- 2 12oz can Club Soda
- ¼ tsp Salt
- 10 oz Vodka
- Water
- 2-3 Fresh Lemons cut into rounds, for garnish
Instructions
- Add vodka, lemon juice, salt and sugar to 32 oz drink container. Stir or shake to dissolve.
- Slowly add club soda, so that it does not over flow.
- Lastly add enough water to fill the container to the top. Stir or shake to combine.
- Place in refrigerator for at least 30 minutes before serving. Best served over ice with a fresh lemon round.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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