LEMON ZEST COCKTAIL RECIPES

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EASY LEMON DROP MARTINI COCKTAIL - INSPIRED TASTE



Easy Lemon Drop Martini Cocktail - Inspired Taste image

There are three things to keep in mind when making lemon drop martinis at home. Fresh lemon juice is best, use a quality vodka, and serve the martini very cold. A few of our favorite mid-priced vodka brands are Kettle One, Stolichnaya (Stoli), and Tito’s. If you plan to make the lemon sugar, it is best to remove the zest from the lemon before juicing them for the martini. Then when you need to moisten the glass so that the sugar sticks, use the leftover lemon halves after juicing.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 1 drink

Number Of Ingredients 8

1/2 cup granulated sugar
Zest from 1 lemon
2 ounces (1/4 cup) quality vodka, try a citron vodka
3/4 ounce (1 ½ tablespoons) Cointreau or triple sec
1 ounce (2 tablespoons) fresh squeezed lemon juice (Juice from 1/2 large lemon)
3/4 ounce (1 ½ tablespoons) simple syrup, see our recipe for simple syrup
Ice
Lemon sugar, for glass rim

Steps:

  • Add sugar to a plate then rub the zest into the sugar with your fingers until tinted yellow and fragrant.
  • Moisten the rim of a chilled martini glass with the juiced lemon, turn the glass upside down and twist into the lemon sugar, set aside.
  • Add vodka, Cointreau (or triple sec), lemon juice, simple syrup and a handful of ice to a cocktail shaker. Shake for 30 seconds or until very cold. Strain into the prepared martini glass and serve immediately.

Nutrition Facts : Calories 256, ProteinContent 0 g, CarbohydrateContent 21 g, FiberContent 0 g, SugarContent 20 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

SEAFOOD COCKTAIL | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Seafood Cocktail | Seafood Recipes | Jamie Oliver Recipes image

This delicious seafood salad is super easy to knock together – a brilliant dinner party starter

Total Time 15 minutes

Yield 4

Number Of Ingredients 11

4 tablespoons low-fat mayonnaise made with free-range eggs
2 tablespoons ketchup
1 lemon juice and finely grated zest of, plus lemon wedges to serve
a few drops Tabasco
1 splash Worcestershire sauce
½ small radicchio lettuce shredded
2 little gem lettuces leaves separated
200 g fresh white crab meat from sustainable sources, ask your fishmonger
250 g large cooked and peeled prawns from sustainable sources, ask your fishmonger
1 large punnet cress snipped
a few pinches paprika

Steps:

    1. Whisk the mayonnaise, tomato ketchup and lemon juice together, then stir in the Tabasco and Worcestershire sauce. Set aside.
    2. Divide the shredded radicchio between 4 small bowls or glass tumblers. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them. Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve.

Nutrition Facts : Calories 191 calories, FatContent 8.2 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 22.1 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5 g sugar, SodiumContent 2.24 g salt, FiberContent 1.6 g fibre

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