Holiday Feature


"We'll Always Have Paris"
Preserved Lemon Martini

Makes 1 drink


2 ounces (60 ml) gin
1 teaspoon dry white vermouth
1 slice Preserved Lemon (see below)


Prepare the same way as the Classic Martini, but substitute one slice of preserved lemon for the olive.


Preserved Lemons

4 small lemons
2 cups (400 g) salt


Poke holes with a sharp knife all around the middle of the lemons. In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar. Seal jar with airtight lid. By the following day, the mixture should have produced enough liquid to cover the lemons. If not, add additional salt. Do not add water. Let sit in cool, dry spot for 2 weeks. After 2 weeks lemons are ready to use. Refrigerate at this point to store lemons up to 6 months. These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews.

Recipe from:

The Casablanca Cookbook
by Sarah Key, Jennifer Newman Brazil, Vicky Wells
$7.95 (hardback)
Abbeville Press Publishers
ISBN: 1-55859-474-4
Recipe reprinted by permission.

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This page created December 1998; modified November 2006

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