15 Best Lemon Cocktails, from Classic Recipes to Modern Creations

In case you’ve never had a Daisy before, this category of cocktails dates as far back as the mid-1800s. The oldest Brandy Daisy recipe on record is from Jerry “The Professor” Thomas.

Truly sunshine in a glass, this cocktail calls for both lemon juice and Yellow Chartreuse (which is softer and slightly sweeter than its relatively more famous Green counterpart), as well as a lemon twist.

This sweet Prohibition-era classic is said to have been developed by Frank Meier, a bartender at the Ritz Hotel in Paris.

Although this simple cocktail calls for just three ingredients, the gin is the most important part. Opt for a London Dry gin if you want to emphasize the juniper notes in your drink; a more modern botanical gin will help the lemon notes in this cocktail shine through.

An undersung hybrid of two beloved classic cocktails, the Bee’s Knees and Whiskey Sour, this spirit-forward drink belongs in your repertoire

First created at the late Sasha Petraske’s New York City cocktail bar Milk & Honey in the early 2000s, the Gold Rush is a staple sour that embraces the classic 2:2:1 ratio of two parts base spirit, one part sweet, and one part sour. 

Tired of frosé? Meet the Sgroppino, a classic frozen Italian cocktail that also happens to be deceptively boozy.

While Prosecco is traditionally used to make this summertime treat, don’t feel you need to shy away from experimenting with other sparkling wines like Cava or sparkling Chenin Blanc. Feeling decadent? Go ahead and use a little Champagne.

The Lemon Drop (or Lemon Drop Martini) is an iconic cocktail from the 1970s that fell on hard times after being reimagined as a sticky-sweet college-bar shooter during the 1990s. But this bright, zesty blend of vodka, lemon juice, triple sec, and sugar is actually a descendent of the classic Sidecar, a member of Prohibition-era cocktail royalty, and original member of the venerated sour family of cocktails.

Before you dismiss the Lemon Drop, try making one with its original specs, and taste why classics are forever.

This tried-and-true combination of ginger, honey, and lemon juice makes for a warming cocktail developed by Julio Xoxocotla of Bar Lula in New York City.

This reposado tequila-based cocktail calls for the extra lift of making honey syrup, an ingredient whose versatility might surprise you. Not sure where to start? Add a splash to sweeten your coffee or tea, or even pound cake.

Consider this cocktail proof that beer — especially a light, bright lager — belongs in your spritz.

Tart lemon juice adds a bracing backbone to Averna, a richer and sweeter style of amaro that has been produced in Sicily for over a century.

Tart, floral Meyer lemons make these Margaritas some of the best we’ve tried — and we drink a lot of Margaritas around here.

While this cocktail is worth making even if you skip the lime leaf salt garnish, we recommend trying it if you have the ingredients on hand, as it adds a welcome salty and sweet pop to each sip.

This playful frozen cocktail is surprisingly flexible and easy to scale up for a crowd.

While our recipe calls for vodka, the tart and minty flavors here also play well with London Dry gin. Short on time? You can prepare the lemon and ginger mixture up to one week in advance — simply add it along with the rest of the ingredients to a blender right before guests arrive.

What better way to ring in limoncello season than by making a Collins, a classic cocktail that was likely named after 19th-century bartender John Collins of London’s Limmer’s Hotel.

This cocktail is a citrus lover’s dream, with a combination limoncello, lemon juice, and lemon slices for garnish.

While you can certainly use regular lemons to make this refreshing mezcal water, you’ll miss out on the delicate tanginess that Meyer lemons add.

Chef Bricia Lopez, author of Asada; The Art of Mexican-Style Grilling and co-owner of Guelaguetza restaurant in Los Angeles, suggests making this cocktail with single-origin espadín mezcal, which has a lightly smoky taste and clean finish.

Beat the hottest days of summer with a pitcher of this unexpectedly briny, bubbly Sicilian spritz.

While this recipe is technically nonalcoholic (and is delicious as-is!), you can add a shot or two of limoncello or vodka to take the drink firmly into cocktail party territory.

Simple and satisfying, this herbaceous riff on lemonade is sure to be a crowd-pleaser.

This recipe is a great way to use up almost-wilted mint leaves and stray lemons from your latest farmer’s market run, and is also an easy counterpart to whatever alcohol you have handy, from mezcal to gin to vodka.

Low in alcohol but full of flavor, this sweet, floral fizz is perfect for warm weather entertaining.

We suggest opting for a citrusy, herbal gin to make the lavender bitters shine.

This nonalcoholic cocktail from New York City’s The Noortwyck is anything but ordinary.

The key? Spiced honey syrup, which is full of flavor thanks to cloves, cardamom, allspice, and pink peppercorns. You’ll want to drizzle it on top of ice cream as well as on pancakes.