Get ready for warm-weather gatherings with homemade hard lemonade and the Sgroppino, an icy Italian favorite
Lemon is as versatile behind the bar as it is in the kitchen. From peel to juice, this sunny citrus can brighten and balance your cocktails. “To put it as simply as possible, lemon is going to make alcohol more drinkable,” said Ei Cullina, the head bartender and assistant general manager at Nobody’s Darling in Chicago. “It kind of quiets the burn.” Start with the juice: Freshly squeezed is best, but don’t stress about preparing it right before, said Cullina, who uses the pronouns they and them.
Limes have a sharper, denser texture and a little more acidity, so you’ll need to increase the sweetness. You can also use half lemon and half lime juice. Deploy the whole fruit to add tart complexity — from acidity and astringency to sourness and floral notes — to your next drink. “Lemon is truly just a nonnegotiable ingredient behind the bar,” Cullina said. This recipe is far removed from the spiked six packs of yore.
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