Limonada Sucia 2.000

M. Carrie Allan

Spirits May 21, 2014

Del Campo's Limonada Sucia (Spanish for "dirty" or "sinful") is a fantastic drink for hot days tending the grill. It has a whiff of smoke yet it is bright, cold and refreshing.

If you have a fire going already, then you may not need to follow the directions related to fire-lighting below.

You'll need to soak 1 cup of apple wood chips for 30 minutes; they can go in a smoke box if you'd rather not scatter them directly on the smoldering briquettes.

Where to Buy: Lavender bitters are available at Ace Beverage, Schneider's, Batch 13 and other stores.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 4 lemons
  • 4 ounces vodka
  • 1 ounce simple syrup (see NOTE)
  • Lavender bitters (see headnote)
  • 3 cups cracked ice


Light 20 to 30 charcoal briquettes in a chimney starter and let them burn until the flames subside and a layer of ash covers the briquettes, about 20 minutes. Pile the briquettes inside your grill. Drain the wood chips, then scatter them over the briquettes.

Cut 3 of the lemons in half and place them, cut sides down, on the grill grate over direct heat. Cut the remaining lemon into several thin wheels for garnish and place them over direct heat as well. Place a heatproof open container of the simple syrup on the grill, but not directly over the fire.

Close the grill lid; smoke the lemons and simple syrup for 20 to 25 minutes. At the end of the process, the cut surfaces of the lemons should be somewhat charred, and the lemons themselves will be soft and juicy. Remove from the heat.

When cool enough to handle, squeeze the smoked lemons through a fine-mesh strainer to collect the seeds, and reserve the juice (2 lemons will yield 2 to 3 ounces of juice). Combine 4 ounces of vodka, 1 ounce of smoked simple syrup, 2 ounces of smoked lemon juice and 4 dashes of lavender bitters in a cocktail shaker; seal and shake vigorously. Pour over two glasses packed with cracked ice. Garnish each drink with a grilled lemon wheel.

NOTE: To make simple syrup, bring 3/4 cup of water to a boil in a small saucepan over medium-high heat. Add 3/4 cup of sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook until the mixture has just slightly thickened, about 5 minutes. Remove from the heat; cool completely before using.

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Recipe Source

From bartender JP Caceras and chef-owner Victor Albisu, of Del Campo in Penn Quarter.

Tested by M. Carrie Allan.

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