Though garnishing a cocktail is typically the final step—and often an afterthought—a sugared rim and glass-lining lemon peel form the basis for this simple but elegant drink. Invented in New Orleans in the 1850s by bartender Joseph Santini, the drink was one of the earliest—if not the earliest—sour cocktails. In our eyes, any drink that gave birth to the Cognac-based Sidecar, the lime-flecked Gimlet and the rummy Daiquiri is worth of admiration. It’s definitely worthy of drinking.
In the 1970s, bars began catering to a new clientele: single women. They crafted colorful, sugary "girly drinks" to attract women to the bar, hoping that the men would follow. One such bar was Henry Africa’s in San Francisco, where Norman Jay Hobday created the Lemon Drop Martini—a sweet-tart cocktail designed to taste like the namesake hard ca...