Chateau Lemon Drop Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes, or fill with ice water while you prepare the cocktail to chill.

Brew espresso

Brew a single shot (about 0.75–1 oz) of espresso. Allow it to cool slightly (about 2–3 minutes) so it won't overly dilute or melt ice when shaken.

Pour coarse sugar onto a small plate. Run a lemon wedge around the rim of the chilled glass and dip the rim lightly into the sugar to coat. Set glass aside.

Fill a cocktail shaker with a handful of ice.

Add vodka (2 oz), fresh lemon juice (1 oz), cooled espresso (0.75 oz), bitter chocolate syrup (0.5 oz), and simple syrup (0.5 oz) to the shaker.

Secure the shaker lid and perform a hard, vigorous shake for 12–15 seconds until the outside of the shaker is very cold and a frothy crema forms from the espresso and lemon.

Discard ice or water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the prepared sugar-rimmed glass to remove ice shards and espresso grounds.

Express the oils of the lemon peel over the cocktail by holding the peel skin-side down about 3 inches above the surface and giving it a firm squeeze, then drop the peel into the drink or lay it on the rim as garnish. Add a fresh lemon wheel or twist on the rim as additional garnish.

Serve immediately. The balance should be bright lemon, rich espresso notes, and a hint of bitter chocolate sweetness.