Limoncello Martini Recipe

I first had Limoncello while studying abroad in Florence Italy back in college. It’s where my love for long, leisurely meals began and I discovered ending with a digestif was the perfect way to finish a meal. Fast forward and Limoncello has become so popular in the U.S. that it is my go-to LaCroix flavor. This Limoncello Martini recipe is inspired by LimonCello LaCroix sparkling water. The recipe doesn’t call for using literal Limoncello (lemon-infused alcohol which takes weeks to make or is available to purchase at the store), it instead, captures the creamy sweetness essence of Limoncello. You can also think of this as a sophisticated version of the lemon drop shots our college selves knew and loved. Enjoy!

Jump to my Limoncello Martini Recipe

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Lemon Vanilla Simple Syrup

I am a huge fan of simple syrup. It’s so easy to make, and since the sugar has become a liquid during the process you never have to work about it dissolving or feeling sandy. Once you start infusing the simple syrup with other flavors there is no limit to what you can make.

When I made my gluten-free lemon loaf I realized how tricky it can be to infuse lemon flavor. For this recipe, instead of using sugar and water, I’ve replaced the water with lemon juice and the vanilla adds extra depth. This recipe makes enough for 2 cocktails, but if you have extra lemons leftover it’s easy to double or triple batch this and store it in an airtight container in the refrigerator for 1-2 weeks. It’s perfect for smoothies, mixed with sparkling water, or added to an afternoon tea!

What Tools Do You Need to Make a Limoncello Martini?

• Zester | Combining the zest of the lemon peel with granulated sugar makes an excellent rim.
• Coupe Glasses | These glasses are great for martinis and Champagne.
• Cocktail Shaker | I have this one because it’s got a clean design, a built-in strainer, and doesn’t leak
• Fine-Mesh Strainer | This will be needed to strain the lemon peel from the simple syrup. If you don’t already have a sieve, I love this set of three in different sizes.

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Limoncello Martini Recipe

Servings: 1

Ingredients

LEMON VANILLA SIMPLE SYRUP:

• ½ cup granulated sugar
• 3 large lemons
• 1 tsp vanilla extract

LIMONCELLO MARTINI:

• 2 oz vodka (I prefer Grey Goose)
• 2 oz lemon vanilla simple syrup
• ½ large lemon
• Granulated sugar, for garnish

Directions

1. Add ½ cup of lemon juice from 3 large lemons and ½ cup of granulated sugar to a saucepan and bring to a boil.
2. Once the sugar has dissolved, add the vanilla and peel from the 3 lemons and reduce to a simmer for 10 minutes, allowing the syrup to thicken.
3. Remove from heat and let the syrup cool to room temperature which will take about 25 minutes.
4. Zest lemon peel and mix with granulated sugar. Rub the lemon on half the rim of the glass and roll in the lemon sugar mixture.
5. Once the syrup has cooled, place a fine-mesh sieve over a bowl (I like to use this measuring cup since it has a spout) and pour the syrup through leaving the lemon peel in the sieve.
6. Fill the martini shaker halfway with ice, and add vodka, juice from ½ large lemon, and the lemon vanilla simple syrup.
7. Shake vigorously for about 12 seconds or until you get a little foam and pour it into a glass, straining the ice.
8. Enjoy!

Tip: Make sure only to use the peel, not the white pith, of the lemon in the simple syrup. The pith can be bitter and may alter the flavor of the lemon vanilla simple syrup.

More Fruit Martini Recipes:

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