Best 6 Lemon Cassis Martini Recipes

ITALIAN MARTINI

Steps:

• Place the basil and lemon in a cocktail pitcher and muddle until the basil is bruised and the lemon juice is released. Add the honey and stir to dissolve. Fill the pitcher with ice, add the vodka and bitter orange liqueur and stir to combine and chill. Strain into martini glasses and serve.

PERFECT LEMON MARTINI

Steps:

• Using lemon slice, moisten the rim of a chilled cocktail glass; set lemon aside. Sprinkle sugar on a plate; hold glass upside down and dip rim into sugar. Discard remaining sugar on plate. Fill a shaker three-fourths full with ice. Add vodka, limoncello and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with lemon slice.

CLASSY LEMON DROP MARTINI

Steps:

• Combine vodka, citrus vodka, lemonade, limoncello, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake for 10 to 20 seconds.
• Pour mixture into 4 martini glasses and garnish with lemon slices.

LEMON-CASSIS MARTINI

Steps:

• Mix first 4 ingredients in glass measuring cup. Let stand 10 minutes. Strain into martini shaker or another cup. Mix in cassis. Add ice; shake or stir until very cold. Strain into glasses. Garnish with lemon.

LEMON CREAM MARTINI

Steps:

• Wet the rim of a martini glass and coat with lemon drop rimmer. Add vanilla vodka and limoncello to a martini shaker filled with ice. Shake and strain into martini glass. Add a splash of lemon-lime soda and garnish with fresh blueberries.

LEMON CASSIS BONBONS

Steps:

• Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.
• Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.
• Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.
• Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.
• Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.
• Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.
• Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set.