Blue Raspberry lemon drop recipe by Applebee.

Defined (Flavor goal, not a clone) Blue Raspberry Lemon Drop

 

Blue Raspberry lemon drop recipe by Applebee

A Blue Raspberry Lemon Drop is a cocktail that gives you the impression of a party drink in a glass, it is citrusy, bright, and at the same time, the sweetness is just enough not to make you feel like you are drinking candy. It adapts the format of a traditional lemon and vodka drink; that is the citrus, vodka, and a sweetener, although in this case, it has a funny flavor with blue raspberry syrup to provide the color as well as flavor. The result? A beverage that would pass as summer and with a serious lemonade drink that has a stalemate side.

The idea here is not to copy Applebees formula ingredient to ingredient. Rather, we are pursuing the experience: the initial swallow of tart lemon waking up your palate, blue raspberry coming in with a wistful inclination towards slushies, and the end is not syrupy. It is a drink that has two moods; chilled and poured into a couple to look elegant or poured into a tall glass with soda to look light and fresh. These two have the same DNA; bright citrus, balance sweetness and a touch of orange imparted by triple sec or curacao, but they wear it in different ways.

What is so effective about this combination? Lemon is crisp, blue raspberry syrup adds fruitiness and vodka maintains the canvas as neutral. An orange liqueur whisper completes the whole and a sugar rim gives it an extra touch and a mischievous glitter. The high spritz could be a savior in Lahore heat, the couple could be a little black dress- light and beautiful all over. In any case, it is not perfection in the drink, but fun. And when you firstly make a batch but it comes out a little sweet or sharp, do not fret–that can be adjusting with a few little changes. The thing with cocktails is that they can forgive, they can adjust and they can always reward the curiosity.

Sweet-Tart Blueprint (balance of how blue raspberry, lemon and citrus liqueur)

All good cocktails begin with a flavor map, and this one is a triangle; acid, sweet, and spirit. Your acid hero is lemon juice–fresh squeezed, strained, and bright. Blue raspberry syrup is a sweet and colourful guest, but it is a riotous one and must be measured carefully. Pour one drink, 3/4 oz of syrup; try it then add more. Should you get overboard, lemon and salt will draw you out of the rut. Yes, salt–a grain or two–it softens bitterness and sharp edges, but it will not give the drink a salty flavor.

Vodka is the base and citrus-infused one (citron) adds some lift without the addition of additional sugar. Orange liqueur ( Cointreau or a nice triple sec ) is the silent ambassador, which softens the passages between bitter and sweet. Otherwise, the beverage will be one dimensional, as a playlist without a bridge. Ratios count: 2 Oz vodka, 3/4 oz lemon, 3/4 oz blue raspberry syrup, 1/2 oz orange liqueur is a good place to start. Add more blue, you want it darker, 1/8  oz blue curacao, but it makes it sweet, so add more lemon.

Texture is the unsung hero. Blend using solid ice in 10 seconds; you desire micro bubbles that will make the drink feel luxurious, not wet. strain twice into a chilled couple to keep the shards out. To make a spritz, shake the bottom a little less (5 seconds), pour over fresh ice, and then add soda or lemonade. Garnish? A lemon twist to smell or a thin slice to view Instagram. When in the humour, run a piece of blue sugar around the glass, but not so thick–not to pass the grit down your throat. Taste, adjust and believe your tongue. Cocktails are not tests, they are discussions of acid, sweet and spirit. Allow them to speak and you will know when they are agreeing with each other.

Prep (why, what, and how to rim), Ice, Barware

Bar setup is half the battle. Begin with glassware: A couple or martini glass to it, lemon drop old-fashioned, or highball to it, spritz. Chill them–five minutes in the freezer or ice water packed into them–since a cold glass makes dilution a known factor and the initial taste cool. To the rim, combine 2 parts fine sugar with 1 part citric acid to give it a lemon candy feel, or sprinkle it with blue sanding sugar to make it noddy. Wipe the outer rim with a lemon slice to prevent sugar falling down the drink and creating an imbalance.

Equipment: a shaker (Boston or cobbler), a jigger and a fine strainer, should you desire a smooth finish. A citrus press is a variant of hand squeezing to give a consistent juice. Have a small spoon to make little changes–there can be times when a barspoon of lemon or syrup is the difference between the average and the magical.

Ice: shake with hard cubes; they cool quickly and they do not slop the drink. In the case of the spritz, the crushed ice is a celebratory beverage and makes the drink chilled in Lahore heat, though add a couple of solid cubes to reduce the melting speed. When your batching, pre-measure citrus and syrup in squeeze bottles, that way you do not have to deal with sticky counters and panic pouring when guests come near.

Garnish: a lemon twist squeezer over the surface gives aroma which strikes before swallowing. And to make it dramatic, put a pick of lemon or raspberry on a thin slice. The candy rims are best omitted unless you lean all the way over–they melt too quickly and are overpowering. Final advice: Sample the fruit first. When it is sharp, put in a drop of syrup, when it is heavy a squeeze of lemon. Tiny moves, big grace. The bartender has a secret–one of them.

Ingredients 2 builds (shaken couple + tall spritz), and Methods (two builds: shaken, couple + tall spritz, and zero proof)

This is a shopping list that gives you one ideal glass: 2 oz citron vodka, 3/4 oz fresh lemon juice, 3/4 oz blue raspberry syrup, 1/2 oz orange liqueur and pinch of salt. Optional: 1/8 oz of blue curacao to add the color, 1/4 oz of simple syrup to make it sweeter. To top with the spritz, add light lemonade or soda water. Serve with lemon twist or lemon wheel. Equipment: shaker, jigger, strainer, ice (good) and chilled glass.

Two builds, two moods. The wobbling pair is your dinner party star: sugar rim, shaky shake, glass pour. The tall spritz is your summer savior: it is the same base, only made longer with bubbles to make it feel lighter. There is the same principle–balance first, color second–in both. When your syrup is bright, do not use curacao; when pale, a drop or two will darken the colour without disturbing proportions.

Zero proof lane?

Easy. Combine 3/4 oz blue raspberry syrup, 3/4 oz lemon juice, shake, strain into a glass and top with soda or lemon lime soda. And add a drop of vanilla to round it out and add a pinch of salt to simulate the affect of alcohol in conveying flavor. Use rim and garnish (as the adult version), to avoid making anybody feel left out.

Batching for a crowd?

Multiply with eight times and shake like in a pitcher of two cups of cold water (the effect of shaking is to dilute). Add ice, 3 oz per glass, top with soda, garnish, and that is it. When there is a hot day in Lahore, you want to maintain the pitcher in an ice bath and the glasses icy cold. And when one orders some more blue, smile, add a small touch of curacao and tell them that color does not taste like anything but in any case we all drink with the eyes first. That’s half the fun.

Shaken Lemon Drop Coupe (measurement, process, garnish)

Serve: Shake and strain 2 oz vodka citron, 3/4 oz lemon juice, 3/4 oz blue raspberry syrup, 1/2 oz orange liqueur and a pinch salt. Optional: 1/8  oz blue curacao to add to the color. Shake vigorously 10 seconds–you want the ice to frost the tin, and to pour and shoot micro bubbles into the drink. Dubble strain into a chilled sugar rimmed coupe. Serve with lemon twist to express on the surface to add aroma or a thin slice placed at the rim to make it look clean.

Logic of taste: Before pouring, tip your hat, taste and make amends. Too sharp? Squeeze in a barspoon of syrup and shake 2 times. Too sweet? Squeeze of lemon and ice. Should color be a shy creature, add a drop of curacao and make it open its eyes–be very careful, it goes quick. To soften, it can be added 1/4 oz of simple syrup to rim; to dry it, leave it dry.

Why it works: The shake chills, aerates and dilutes an adequate amount to make the beverage plush without leaching off flavor. The sugar rim gives it a crunch and the initial bite of sugar gives you a sparkle, as the twist gives your nose a scent prior to the tongue even attending to it. Ice cubes sink and lemon oils evaporate away, when you dally.

Incidentally, before service, it is recommended to freeze couples and then wait five minutes. When you are out on rounds, stack them up rim first and put them in a cold state. And when you spill a little syrup on the counter (I never fail) clean up with a towel and get on. Cocktails are not tests–they are food of happiness. Pour, smile and leave the talking to the glass.

Tall Lemonade Spritz Specialty (lighter, sparkling, make ahead)

Single spritz: Combine 11/2 oz vodka, 1/2 oz orange liqueur, 1/2 oz blue raspberry syrup, and 3/4 oz lemon juice with ice and shake 5 seconds. Shake into highball full of fresh ice. Serve with either 3-4 oz soda water to finish dry or light lemonade to finish sweet. Gently stir, garnish with lemon wheel and serve with a straw. And it is light, and carbonated, and it keeps warm–good in Lahore afternoons.

Party pitcher (8 drinks): in an iced jug, mix 11/2 cups vodka, 1/2 cup orange liqueur, 1/2 cup blue raspberry syrup, 3/4 cup lemon juice and a pinch of salt. 1-2 cups of cold water (this is a shake dilution). Chill at least two hours. Pour mix (3 oz) into ice in and top with soda or lemonade and garnish to serve. Add the pitcher in an ice bath in case the room is hot.

Zero proof twist: Add 3/4 oz lemon and shake with ice, strain into glass and top with soda. Add a pinch of salt to balance and add a drop of vanilla. Serve and garnish just like the fullproof version in order to make everyone feel involved.

Pre rimming tip: Pre slice garnishes and pre rim glasses. To get a layered effect like an ombre, you will need to pour in soda, and then pour the blue mix slowly over the back of a spoon. It is glass theater and it will get you compliments all right. Nothing like too much promise of perfection–drinks are not to be serious. Should a splash get out of hand, laugh, wipe and pour another. That’s hospitality.

Color, Perception & Presentation (why the blue, and how to make it)

Color is a very heavy lifter before your guest even gets a drink. Blue is cool, refreshing, and slightly playful–that is why chains feature red white and blue drinks collections around July. An example is Applebee, which has advertised All American Mucho builds featuring frozen lemonade sandwiches between layers of strawberry and blue raspberry–a visual element that tricks the brain into anticipating sweet tart, icy fun (see Applebee’s Star Spangled Sips pages and press releases). It is not the blue that is sweet, it is the promise. That same blue is mixed to a pairing with lemon in your glass and anyone before trying it sends a message that is crisp and bright. Applebee 4 th of July page Applebee  news, June 10, 2024.

In order to dress up at home, strive towards the contrast and clarity. The liquid is transformed to the star by a chilled clear couple and stemware is also used to keep hands off the bowl to keep the drink frosty. In the case of highballs, crushed ice creates a snow cone appearance and hangs oils of citrus in a pretty way. Photograph on white plates, or a white board, under the glass, as otherwise the blue makes a harder contrast on neutral material than on wood or patterned table linen.

The lighting is important: warm lights will draw your blue to teal. In case the beverage appears greenish, turn curacao down and apply a cooler light. Limit the garnish- a slice of lemon or a raspberry adds color without being distracting. In case you are fond or rims, have them half rimmed leaving drinkers to decide whether to take a sweet or a clean sip. That is also a sugar snowstorm avoidance trick (been there). Lastly, consistency sells the fact: similar couples, similar rims, and two lemon twists curled similarly make home services restaurant cool. Visitors will not comment on the mise en place, they will lean over and smile. That’s the whole point.

Rims, Garnitures, Glass Styling (clean pictures not too sweet)

The drink should be framed by rims and garnishes and not have a fight. A traditional lemon drop rim is made with fine sugar, however, the entire rim will make every one of the drinks too sweet. Experiment with half rim or striped rim (push the glass into sugar at two points). To bring out the lemon candy feel without taking it overly far, add 2 parts of fine sugar and 1 part of citric acid–a little pucker that balances out the sweet. Want color? add a pinch blue sanding sugar, to sparkle.

Garnishes lemon twist to smell nice lemon wheel to cut nice lines or fresh raspberry on a pick to give the taste a wink. Unless you want novelty skip heavy candy rings which dissolve and bump sweetness just as fast. With spritzes, a lemon wheel in the glass is classy and leaves the rim free to suck upon. Should you intend photographs, cut paper thin circles; they are light as air, and scatter sunlight and keep the blue transparent.

Glass styling: wet glasses should be chilled and dry then rimmed–wetness takes too much sugar. In highballs, crush ice, pour first through the bottom, then strain it, then pour on soda and then the citrus oils will rise up in the glass because the soda is on the top. You can batch dry garnishes and rim glasses before they are served–rimmed glasses get wet and become sticky.

Novel tricks that can be used: will a napkin after rimming in order to prevent the loss of the loose sugar into the drink. Pour an expression over the surface, rather than the board, to perfume it with aromatic oils. In case of an ombre, pour blue bottom gradually at the back of a barspoon on top of soda–it slowly sinks into a beautiful gradient, which then becomes uniform as one drinks. Presentation must also talk softly in terms of fun + care, not volumes. Have it clean, keep it sunny and all the first swallow proves is what the eye already told you.

Zero Proof, Low Sugar & Crowd Workflow (do good to all, maintain balance)

Hospitality is even more different when everyone has something to celebrate. To shake (zero proof), combine 3/4 oz blue raspberry syrup and 3/4 oz of fresh lemon with ice shake with new ice, strain over ice, top with soda water (dry) or lemon lime soda (sweeter). To make it round, add a drop of vanilla and to replicate the kind of rounding that alcohol tends to give, add a pinch of salt. Hold on to the rim light (or half rim) so that sugar does not prevail.

To make low sugar this can be done with a blue raspberry “light” syrup or with a standard syrup mixed 50/50 with water. Add lemon to 3/4 oz and two dashes of bitters free glycerin tincture (optional) to provide mouthfeel, otherwise two barspoons of egg white aquafaba (vegan) forms a light foam that claims richer without additional sugar. Remember: lemons vary. Add taste, then add either a barspoon lemon (lift) or a barspoon syrup (polish).

Crowd workflow: Pop the label squeeze bottles with lemon, blue and plain. Put your spirit blend (vodka + orange liqueur) into a measuring bottle and shake it. Per round, jigger spirit blend, pour syrups and citrus directly off labeled bottles, ice, shake and strain. This eliminates the use of sticky counters and wait, which one was syrup? panic. To make a pitcher spritz, pre dilute with cold water, so that one does not need to shake it, leaving the soda to be added by the guests.

heat in Lahore: keep glasses and pitcher on frozen sheet pan or in ice bath. Crush ice in highballs, and few regular ice cubes on top to slow melt. Turn over garnish trays periodically; lemon wheels that are prepared in advance go out of shape. Last, print a small “How sweet? How tart?” three choices (classic, brighter, sweeter). Visitors are pointing, you fine-tune a barspoon or two, and all are acknowledged. It is the little ritual that creates the mood like any recipe.

Problem solving and Flavor Rescue (troubleshooting, fast solutions that have proven to work)

Too sweet?

Add lemon juice (barspoon of it) and a pinch of salt, shake again over fresh ice. Salt reduces bitterness and opens the citrus fruit without making it salty. In case you used blue curacao, bear in mind that it contains sugar–this time around, cut you syrup with a barspoon when curacao is up.

Too tart?

Add 1/4 oz of blue raspberry syrup or 1/4 oz of simple, shake five seconds, and strain. Should it bite once more, add a barspoon orange liqueur (no more lemon–acid piles high).

Flat/boring?

You either forgot orange liqueur, or under salted. Add 1 barspoon Cointreau/triple sec and one grain salt, shake over ice and strain. Look at your lemon, also–bottled juice becomes softened.

Weak color?

Combine a drop of blue curacao or a small amount of blue gel dye (food safe) to the syrup bottle, but not the glass. Color is visual–don’t make after it with more sugar. In Applebee’s layered red white blue promotions, the effect of layering on perceived color is seen as adding color without added sweetness; it’s easy to recreate the effect of layering over soda at home as the blue base is floated over the soda. Applebee July page  Press note, 2022.

Separating in the glass?

Shake harder/colder. Emulsification requires temperature and agitation. Don’t use hollow party cubes, use solid cube ice.

Too boozy?

Add vodka and shake until ice appears opaque, add 1/4  oz orange liqueur or simple in a barspoon to finish the drink. Or make to spritz: the same bottom, topped with soda.

Shaker leaks/sticks?

Barely break the side (not vertically) seal and have a towel at hand. When your strainer is blocked with citrus pulp, fine strain, or pre strain lemons into a small bottle.

Lastly, when you are unscrambling a bar beverage and continue to follow your own tail, put your feet in the ground with architecture: citrus vodka + orange liqueur + lemon + blue syrup is the skeleton (see community ingredient notes). Without using ounces, use barspoons and your mixture will come to focus. a typical base would be citron vodka, Cointreau, or Monin blue raspberry and lemon sour.