Bright, tart, and unapologetically fun. The Lemon Drop doesn’t pretend to be subtle—it’s vodka and lemon, balanced with just enough sugar to keep you from puckering up. Served icy and up, it’s the kind of cocktail that gets ordered in twos. Maybe threes.

Nettie, our head of finance, is famously loyal to this one. It’s her signature at happy hour—proof that even the most buttoned-up among us know when to shake things up.

Recipe

• 2 oz vodka
  
  

• ¾ oz fresh lemon juice
  
  

• ½ oz triple sec
  
  

• ½ oz simple syrup
  Shake hard with ice and strain into a chilled coupe or martini glass. Optional sugared rim—Nettie skips it.
  
  

A note: The Lemon Drop was born in San Francisco in the 1970s at a bar called Henry Africa’s. It’s a descendant of the vodka martini, reimagined with citrus and sweetness for a sharper, livelier finish. Not too sour, not too sweet—just enough of both.

When we serve it: Friday nights, birthday toasts, at Nettie’s house, or any gathering that calls for a second round. Always cold, always a crowd-pleaser.