Roasted lemon gives autumnal edge to these late summer cocktails

Prepping citrus juice in the oven adds a special twist

Cocktails made with roasted lemon juice and rosemary capture the essence of rustic elegance, infusing each sip with a caramelized, citrusy warmth and the fragrant allure of herbs.

My idea for this week’s cocktail recipes was inspired by the Limón de León, a latte at Lovesong Coffee in North Park made with candied lemon, rosemary, vanilla, espresso and milk.

By roasting the lemons before juicing them, it provides a caramelized, slightly sweeter flavor than fresh lemon juice.

The Song of Rye and Fire is a bold drink made with San Diego-distilled Cutwater Black Skimmer American Rye, which features notes of almond, black pepper, clove and honey.

The cocktail combines the rye with the roasted lemon juice and a rosemary cane syrup for additional sweetness. I serve it over a single, large ice cube, but it can easily be served over smaller cubes or up in a coupe glass.

For those seeking a non-alcoholic option, Rosemary’s Baby Tonic offers all the depth and complexity of the Song of Rye and Fire,’ without the buzz.

The cocktail features Free Spirits The Spirit of Bourbon, a spirit-free bourbon-style spirit with strong notes of clove, similar to the Cutwater Rye. Rosemary’s Baby also uses roasted lemon juice and rosemary cane syrup, but it’s served topped with Fever Tree Tonic Water in a Collins glass.

This is an excerpt from my newest food writing project, San Diego Tides & Tacos. Visit this article on Substack to learn how to make these cocktails.