Best Cocktails in Detroit

THE LEMON BAR COCKTAIL

A Study in Letting Simplicity Shine

The Lemon Bar cocktail launches our Baker's Dozen lineup, turning the tangy-sweet pastry into a sleek, vibrant highball that's all about bringing the bakery to the bar. This cocktail's boldness comes in the form of subtlety. The Meyer lemon's tartness, the rosemary's aromatic kick, and the gin's botanicals all work together in a quiet riot of flavor. It's proof that sometimes, the boldest moves are the simplest ones. The Lemon Bar is understated and profoundly impactful.

THE PROCESS

SHORTBREAD GIN

Transforming the familiar into something new, the Citadelle Jardin Gin is infused with buttery shortbread.

Craft Cocktails Detroit

  1. Blend 60 grams of Walker’s Shortbread cookies with 1 L of Citrus-forward gin (Citadelle Jardin preferred).

  2. Let sit for 48 hours at room temperature.

  3. Strain through a coffee filter, bottle, and store at room temperature.

INGREDIENTS + METHOD:

ROSEMARY + MEYER LEMON SHERBET

Utilizing the fragrant peels and the juice of Meyer lemons, accented by piney rosemary – this sherbet encapsulates the flavor of the entire citrus fruit, providing a vibrant foundation for the cocktail.

INGREDIENTS + METHOD:

  1. Peel the rind of 12 Meyer lemons and place in a large mason jar.

  2. Add 680 grams of granulated sugar and 60 grams of rosemary sprigs (center stem removed), and muddle until well incorporated.

  3. Seal and refrigerate for 24 hours.

  4. Add 680 grams of Meyer lemon juice and 15 grams of citric acid, and shake until well combined.

  5. Strain through a fine mesh strainer and store refrigerated for up to 2 weeks.

LEMON CURD WHIP

 A cloud of Lemon Curd Whip tops the cocktail, because what's a Lemon Bar without that pillowy topping? 

Detroit bartender

INGREDIENTS + METHOD:

  1. Blend 170 grams of lemon curd (Bonne Maman preferred), 3 Tbsp Confectioner’s sugar, 3 egg whites, 200 grams Italicus Rosolio, and 400 grams of heavy cream with the seeds of 1/4 Tsp of vanilla bean paste.

  2. Strain through a chinois.

  3. Fill and charge an iSi canister with 1 NO2 charge.

  4. Keep refrigerated and discontinue use after 5 days.

BUILDING THE LEMON BAR COCKTAIL

Craft your own Lemon Bar cocktail and share the results! Tag us @standbydetroit or join us at Standby in Detroit, MI for the Baker's Dozen pop-up, running from NYE to Valentine's Day.

INGREDIENTS + METHOD:

  1. Build the cocktail in a Collins glass with ice.

  2. Pour 1.5 oz of the Shortbread-infused Citadelle Gin.

  3. Add 1 oz of the Rosemary + Meyer Lemon Sherbet.

  4. Top with 3 oz of club soda.

  5. Garnish with a generous dollop of Lemon Curd Whip and a dusting of rosemary powdered sugar.