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Black Lemon Drop Martini

This dark and dazzling twist on the classic Lemon Drop Martini is sure to impress with its striking appearance and zesty flavor. The combination of fresh lemon juice, citron vodka, and a touch of edible black glitter makes for a sophisticated yet fun cocktail, perfect for a night out or a Halloween-themed party.

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Black Lemon Drop Martini

Black Lemon Drop Martini

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Black Glitter, citron vodka, Lemon, Lemon Juice, lemon juice cocktails, Simple Syrup, sugar
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Citron Vodka
  • 0.5 oz Lemon Juice
  • 0.75 oz Simple Syrup
  • Edible Black Glitter
  • Black Sugar for rimming
  • Lemon Wheel for garnish

Instructions

  • Rim a coupe glass with simple syrup and black sugar, then set aside.
  • In a cocktail shaker, combine lemon juice, simple syrup, citron vodka, and a pinch of edible black glitter.
  • Add ice to the shaker and shake vigorously until well chilled.
  • Strain the mixture into the prepared coupe glass.
  • Garnish with a lemon wheel for a finishing touch of elegance.

Notes

Pro Tips
  • For a more vibrant glitter effect, lightly coat the rim of the glass with agave or simple syrup before applying the black glitter.
  • Adjust the amount of simple syrup based on your sweetness preference.
  • Make sure to shake the cocktail thoroughly to evenly distribute the edible glitter for a mesmerizing effect in the drink.
See also  Golden Garden Fizz
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Black Lemon Drop Martini offers a bright, tangy citrus flavor with a smooth kick from the citron vodka. The black glitter adds a touch of mystery and glamour, making this cocktail both visually captivating and deliciously refreshing.

Black Lemon Drop Martini
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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