Jen Biesty may have taken top prize at last week's SF Chefs Top Chef Happy Hour, but on my judges' scorecard, chef Ryan Scott came in a close second. The charismatic chef showed he's got skills behind the bar with his update on that classic girly drink known as the Lemon Drop.
Despite his use of brown sugar simple syrup, Scott's version of the Lemon Drop was more tart than the standard — not a bad thing for a drink with a cloying reputation. My favorite tweak was his version of the cocktail's sugared rim garnish, which employed honey, crushed lemon candy, and sea salt for a pluckier finish. For a more playful take on the traditional tipple, read more.
Honey, for dipping
Mixture of crushed lemon candy (such as Lemonheads) and sea salt, for garnish
2 ounces vodka
Juice of 1 lemon
1 ounce brown sugar simple syrup
Honeycomb, for garnish (optional)
- Coat the rim of a martini glass with honey, then dip into the crushed candy and sea salt mixture. Chill glass.
- Combine simple syrup, vodka, and lemon juice in a cocktail shaker with ice; shake vigorously.
- Strain into a martini glass, and garnish with honeycomb, if desired.
Makes 1 cocktail.
- Cocktails, Drinks
- North American