Roasting citrus makes it more intense and fragrant. Justin Chapple adds bay leaves and lemons to his roasting pan to make this incredible cocktail.
Slideshow: Fall Cocktails
3 lemons, quartered lengthwise, plus 6 wheels for garnish
3 fresh bay leaves, plus 6 more for garnish
1 cup superfine sugar
3 cups water
1 cup plus 2 tablespoons vodka
1 cup plus 2 tablespoons club soda
How to Make It
Preheat the oven to 400°. In a small roasting pan, roast the lemon quarters with the 3 bay leaves for about 20 minutes, until the lemons are softened and browned in spots. Scrape the lemons, bay leaves and any pan juices into a large pitcher. Add the sugar, water and vodka and muddle with the lemons. Let cool completely, then refrigerate until chilled.
Strain the lemonade through a fine sieve into 6 ice-filled glasses. Top each drink with 3 tablespoons of the club soda and garnish with a lemon wheel and bay leaf.
The strained hard lemonade can be refrigerated overnight.
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