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Harmony Boards Frozen Ginger-Lemon Drop

I created a couple of signature cocktails and a mocktail for the Harmony Boards Launch Party last week.

photo credit: Robert Westerman

This first recipe was the big hit of the night. You’ll know why when you see the ingredient list:

  • Fresh lemon juice – check.
  • Sugared rims – check.
  • Fresh ginger – check.
  • Everyone’s favorite alcohol, Vodka – check!

Of course, not everything can go off without a hitch. I’d made the Ginger-Lemonade and other components for the cocktails at home earlier in the week. Then Kim and I transported and prepped everything at the venue on Tuesday, the day before the party.

(I should stop here to say that the venue is one of the charming Airbnb that Kim’s son and daughter-in-law, Cody and Chanté, operate. Cody and his Chisel Built company do the remodel and Chanté does the interior design. You can visit this home, known as the Zona Rosa, and their other vacation rentals at Chisel Built Stays.)

Late Tuesday night, around midnight, I woke up from deep sleep to remember that the lemonade had to be poured onto sheet pans and frozen. Oops!

photo credit: Robert Westerman

I was so concerned that I’d forget in the morning, that I got up and put the sheet pans in my car. It wasn’t until I arrived at the house, pans in hand, that I realized they would not fit in the freezer. Now what?

I poured the lemonade into a couple of dozen small plastic cocktail cups and put them in the freezer. I knew I wasn’t going to get the same easy effect as I’d get by spreading it on sheet pans, where the frozen slushy-like mixture could be simply scraped off into a pitcher. I was going to get frozen lemon cubes. But, in a pinch, a girl’s got to do what a girl’s got to do!

photo credit: Robert Westerman

When it came time to mix up the cocktails, a few of the cups were still slushy in texture, which is what we needed. But most were rock hard. Poor Kim took on the task of breaking and mashing those lemon ice cups down. It all worked out in the end – everyone raved.  Thanks, Kim!

The Harmony Board Frozen Ginger-Lemon Drop


  • 4 cups sugar
  • 5 ½ quarts water (22 cups)
  • 25 slices fresh ginger root, smashed lightly
  • 5 ½ cups fresh lemon juice

Lemon Drop

  • 1/4 cup fresh lemon juice for coating rims of the glasses
  • 1/4 cup sugar for rims
  • 4 cups vodka, cold (from storing in the refrigerator, or better yet, freezer)
  • Lemon zest curls, for garnish

Ginger-Lemonade: In a large pot combine the sugar, water, and mashed ginger slices. Bring to a simmer, and stir occasionally until all the sugar has dissolved. Remove from heat. Let cool for 10 minutes, then stir in lemon juice. Cool to room temperature. Refrigerate until cold, use a slotted spoon to remove ginger.  Pour the lemonade onto sheet pans and freeze for 60 to 90 minutes, or until slushy. Makes about 5 quarts.

Lemon Drop: Pour 1/4 cup lemon juice onto a saucer. Place sugar on another saucer. Dip rims of glasses in lemon juice and then in sugar, Set aside to dry.

Pour the frozen ginger lemonade into a pitcher and then stir in vodka. Pour into prepared glasses. Garnish with lemon curl and serve immediately.

Makes 16 to 20 cocktails

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