Ingredients
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8
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1
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8
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Directions
Michaels Hard Lemonade,chef Michael Smith’s hard lemonade. I have seen all sorts of recipes for alcoholic lemonade but this is the simplest. No muss no fuss.,Not much I can say, other than “YUM”. We made a few cocktails last night, and enjoyed them very much. Even with the price of fresh lemons (any citrus) this season, they were still cheaper to make “home-made” (and tasted great), rather than buying the bottles! I honestly cannot say the exact amount of sugar or booze used… I just kept adding here & there until it was to our liking. Thanks for posting a keeper for our summer cookouts! (Made for PRMR),Thanks for all the comments; I really like this recipe, but have drifted to my own version which was much more simple to derive with the hints here. I should also say that a white sugar variant, strongly also the root of this combination, should be credited to a restaurant across the street from Austin convention center–you will know it if in the area.HARD LEMONADE2 oz fresh squeezed Meyer lemon juice and pulp6-8 fresh mint leaves2-3 tablespoons brown sugar6 oz water4 oz premium vodka, from the freezerThin ice cubesGrind mint leaves into sugar until minced / pulped; use rounded end of an ice cream scoop in a flat bottomed bowl; combine sugar / mint mixture with water and juice in a beer glass; stir until sugar is dissolved. Add vodka, stir, add ice. Yum!
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Steps
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1
Done
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Fill a Large Pitcher With Ice. Pour in Vodka, Sugar, Lemon Zest and Juice. Stir Well to Dissolve the Sugar. Fill the Pitcher With Water and Stir Again. |
