We're Calling It: The Lemon Drop Is 2024’s Cocktail of the Summer

The comeback we’re here for.

Once summer hits, many of us start to daydream about drinking al fresco — on patios, in parks, at the beach, or from a rooftop. Perhaps you fantasize about leaving work early to find refuge at happy hour. Whatever your ideal summer sipping scenario, you’re likely to see one pale-hued drink popping up again and again. That’s right, this year has become the summer of the Lemon Drop.

A refreshingly tart, easy-drinking cocktail, a Lemon Drop is made with vodka, triple sec or curaçao, simple syrup, and of course, freshly squeezed lemon juice.

Related: The Lemon Drop Is the 4-Ingredient Sour Cocktail You Need All Summer Long

The bright citrus cocktail has been popping up everywhere in recent months at bars across the country, from Los Angeles to Austin to New York City, with even more Lemon Drops (or riffs) being added to cocktail lists globally.

“I think it’s seeing a resurgence, and honestly, I’m pretty happy about it,” says Jake Powell, bar manager at Death & Co Denver. “I think the Lemon Drop taps into nostalgia, in a way. It’s essentially a grown-up lemonade.”

Light and refreshing, the drink’s newfound popularity seems to tie in some way to the “mob wife” aesthetic, a viral trend that caught on earlier this year.

“I've spent a lot of time, questionably too much, scrolling, looking into trends online,” says Linda Douglas, bartender at Donna’s in Los Angeles “I feel that the ‘mob wife era’ trend definitely had a sprinkle of inspiration into Lemon Drop being ordered more.”

"“I think it’s seeing a resurgence, and honestly, I’m pretty happy about it. I think the Lemon Drop taps into nostalgia, in a way. It’s essentially a grown-up lemonade.” — Jake Powell, bar manager, Death & Co Denver"

Also sometimes referred to as the Lemon Drop Martini, the drink originated in the 1970s at Henry’s Africa, the San Francisco venue that pioneered the “fern bar” aesthetic nearly half a century ago.

“I find more and more guests being intrigued yet intimidated by ordering a Martini, and I see this cocktail as a great entry point into that style,” says Douglas. “Guests are looking for a cocktail that is approachable, can be enjoyed at happy hour, or pair perfectly with most meals. Lemon Drops check all those boxes.”

A classic cocktail at heart

While some associate the cocktail with the overly sweet shooter variation that gained popularity in the 1990s, the Lemon Drop has classic cocktail bones. A descendent of the Sidecar or the Daisy, two early cocktails of the sour family of drinks, a well-made Lemon Drop has a great balance of flavor.

“I think people can view it as a super sweet, juicy, fun drink that doesn't pack a punch,” says Powell. “They don't realize that there's as much, [or] sometimes even more, alcohol in it than an Old Fashioned. It doesn't taste as strong because there's more juice and sugar to ‘dilute’ the booze, but it's all still in there.”

Powell expands upon the idea of the cocktail as a member of the Daisy family, “a type of sour made with orange curaçao as the sweetener, just like a Margarita.”

""A good triple sec or curaçao like Cointreau is essential, yet often overlooked. This will bring depth and subtle orange notes [that] bring structure to the Lemon Drop.” Linda Douglas, bartender, Donna’s in Los Angeles"

“At the end of the day, a Lemon Drop is a very classic cocktail build,” he says.

Both Powell and Douglas note that to create the drink properly, a delicate balance is needed.

“This cocktail should be tart and sweet,” says Douglas. “A great Lemon Drop cocktail is both. The common flop with this drink is the simple syrup overrides the fresh, tart notes of the lemon juice. A good triple sec or curaçao like Cointreau is essential, yet often overlooked. This will bring depth and subtle orange notes [that] bring structure to the Lemon Drop.”

“Without it, we're just shaking a lemonade into a fancy glass,” she adds.

When it comes to serving this summer refresher, it’s all about glassware. Lemon Drops are traditionally served in Martini glasses, though they can also be served in other cocktail glasses as well, including a coupe, Nick & Nora glass, or even a rocks glass.

Another key component, according to experts, is to make sure the drink is served as cold as possible. “I always make sure my glassware is chilled before serving,” says Douglas. “Throwing your glassware in the freezer for a few minutes while you build your drink can truly make a world of difference. All the small touches can elevate your seemingly simple cocktail to a great experience.”

Put that Stoli Blueberi vodka to work (Lemon Drop riffs)

If you’re looking to mix things up, there are several ways to add simple riffs to a Lemon Drop. At Death & Co Denver, a seasonal drink called the Disco Tiger swaps the orange curaçao out for a melon liqueur and Cappelletti, an herbal but light aperitivo made with a wine base. “It was by far the most popular drink that summer,” says Powell.

At Donna’s in Los Angeles, house-made limoncello is added to the Lemon Drop build, contributing “a sharpness and overall well-rounded mouthfeel,” says Douglas.

If you’re making the cocktail at home, the drink is a great way to utilize one-off liqueurs and other bottles that may have been gathering a bit of dust.

“A fun way to riff on the classic is by playing around with different curaçao,” says Douglas. “The Pierre Ferrand Dry Curaçao yuzu is my favorite. And I'm a sucker for a Stoli Blueberi vodka Lemon Drop poolside. Who doesn't love a lemon blueberry flavor?”

If you're hosting a dinner party, Douglas also recommends infusing simple syrup with any fresh herbs you have in your backyard. “A rosemary or lavender syrup is a quick and easy way to personalize your Lemon Drop cocktail and make it extra special for your guests,” she says.

When ordering a Lemon Drop at a bar, you may need to specify that you want the cocktail, not the shot, which is often just vodka mixed with liqueur or a prefab lemon cordial. But any place with a decent cocktail program should know how to make the drink properly, and shouldn’t pass judgment for it.

“Make sure to let your bartender know and don't feel bad about it,” says Powell. “Life's got plenty of serious issues, your drink shouldn't be one of them.”

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