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Apr 16, 2005 02:37 PM

Photo & Recipe (as promised) for my Spiced Rum & Meyer Lemon Martini

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I served Spiced Rum & Meyer Lemon Martinis at my Academy Awards party (Meyer lemons from my own tree). The combination of flavors is unusual, and very tasty. Everyone really likes these.

Someone here had requested the recipe. So, here it is, as well as a photo (linked below).

Funwithfood's Spiced Rum & Meyer Lemon Martinis
(Makes 6)

1/2 cup water
1/2 cup sugar
1 1/4 cup Morgan's Spiced Rum
1 cup fresh Meyer Lemon Juice (can use regular lemons)
3/4 cup orange curacao
1/4 cup superfine sugar
1/2 teaspoon cinnamon (or more to taste) (I use a high-quality Penzey's cinnamon)
1 lemon slice
Orange Strips for garnish, if desired

Make a simple syrup by boiling the 1/2 cup of water, then stirring in 1/2 cup sugar until dissolved; let cool.

In a large pitcher combine the spiced rum, fresh lemon juice, orange curacao, and the cooled simple syrup; refrigerate until serving.

{Note: I like to make my martinis ahead, refrigerate, then simply pour over ice in a martini shaker, then serve. They are very cold, and it allows me to visit with my guests (without having to measure, squeeze, etc.)}.

To prepare the glass rims, rub rims with a lemon slice. Pour the cinnamon-sugar onto a small plate and place the glass rim into the sugar. (Can also be done ahead.)

When ready to serve, add ice to a cocktail shaker, pour in martini mixture, shake, pour into prepared glasses. Enjoy!


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  1. To see the photo on the link, click Slideshow (on the right).

    1. You definitely deserve the Oscar for the Most Elegant Drink award! The drinks were beautifully presented, and thank you for sharing the recipe! Hmmm....might have to try one tonight, even though there are no Meyer lemons around! We did buy some sort of "exotic" lemon at the market the other day, a kind I'd never seen. Not quite as sweet as a Meyer, but not as sour as Eurekas, so this would be a good use to try them!! Thanks again!

      1 Reply
      1. re: Ms. Ghost

        Thanks for your comments. You can adjust the sweetness depending on the lemons you use.

        ***Important Note Regarding The Simple Syrup***
        The amount of simple syrup needed is 1/2 cup. I usually make a large quantity and just measure out what I need. If 1/2 cup water plus 1/2 cup sugar yields more volume than 1/2 cup of simple syrup, then save remainder for another use.

      2. Sounds like a good cocktail... but what's with this nonsense of calling it a martini? A Martini is gin and vermouth. Anything else is a different drink. Let's call it like it is folks!

        6 Replies
        1. re: The Rogue

          You can call it WHATEVER you's still very tasty!! DH had what YOU define as a martini (his main ingredient varies from Bombay Sapphire to Hendrick's to Junipero) while I tried this new recipe. He's usually a "purist", but he also agreed the new "cocktail" was worth repeating! I did use a bit less simple syrup than the recipe called for--not only because I was using most of it to make a lemon sorbet, but also because we don't like things too sweet. Most definitely a keeper, and thanks to Funwithfood!

          1. re: Ms. Ghost

            That's nice and all... but a martini is a martini and all else are cocktails. So no more talking nonsense.

            1. re: The Rogue
              JK Grence (the Cosmic Jester)

              I've come to realize that trying to convince people that there is only the One Sacred Martini is like trying to convince people not to go shopping on the day after Thanksgiving while they're in the mall parking lot. While there's not much stopping this beast, the classic deserves some recognition. I've started calling the gin-and-vermouth concoction a Martini with a capital M. The rest (such as sour apple martinis) get lower case-treatment. They can have their candy-sweet concoctions, I'll stick with the classic. Come to think of it, a Vesper sounds awfully good right now...

              And incidentally, the gin and vermouth Martini is *not* the true original. The Martini traces its roots to the Martinez cocktail, consisting of Old Tom gin (gin sweetened with syrup), Italian (dry, IIRC) vermouth, Bokers Bitters, and maraschino liqueur. While you can't get your hands on Bokers Bitters anymore (and maraschino liqueur is surprisingly hard to find behind a bar), you can approximate one with 1 1/2 ounces each of Tanqueray gin and dry vermouth, and 2 dashes each of Angostura bitters and maraschino liqueur (substitute Cointreau if you can't get the maraschino).

            2. re: Ms. Ghost

              I'm glad you liked it :).

              (Please take note that the name has been changed to Funwithfood's Spaceship, so as not to offend (tee hee).)

            3. re: The Rogue


              And when it has vodka instead of gin, it can be called a vodka martini. Blame Bond, James Bond.

              Martini can NEVER have rum, ever.

              1. re: The Rogue

                Okay, I've officially changed the name to a spaceship, Funwithfood's "Spaceship". Done.

              2. You call it a spaceship since if you drink enough you will be transported to a different space?
                If so I really like the name!