Ingredients Fruits Lemon Roasted Lemon and Bay Leaf Hard Lemonade Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 35 mins Yield: 6 drinks Ingredients 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 Ice 1 cup plus 2 tablespoons club soda Directions 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. Make Ahead The strained hard lemonade can be refrigerated overnight. Rate it Print