Betty White lived to 99 years old. She won more Emmy Awards than most actors dream of. She made millions of people laugh across seven decades of television. And when anyone asked her what she liked to drink, the answer was always the same: vodka on the rocks with lots and lots of lemon.
Not a fancy craft cocktail. Not something with eight ingredients and a sprig of rosemary balanced on the rim. Just vodka, lemon, and ice. That was it. And honestly? After making this drink about two dozen times over the past few weeks while testing ratios and methods, I think Betty was onto something the rest of us overcomplicate.
Her favorite cocktail was so beloved by the people around her that after she passed away in December 2021, her Hot in Cleveland co-star Valerie Bertinelli created a lemon-infused vodka recipe in her honor. Bars across the country made tribute cocktails. Pink’s Hot Dogs in Los Angeles — where Betty was a regular — probably served a few extra Naked Dogs (the menu item they named after her) alongside some vodka toasts that week.
But the drink itself? Dead simple. And that’s the whole point.
Why This Drink Works So Well
There’s a reason bartenders have been pairing vodka and citrus for over a century. Vodka is essentially a blank canvas — it’s clean, it’s neutral, and it lets whatever you mix it with do the talking. Fresh lemon juice brings acidity, brightness, and a sharpness that cuts through the alcohol. When you shake them together over ice, you get something cold, slightly cloudy, and impossibly refreshing.
The standard ratio for this kind of drink is 2 parts vodka to 1 part lemon juice. So if you’re using 3 ounces of vodka, you’d add 1.5 ounces of fresh lemon juice. But Betty was pretty clear that she wanted lots of citrus, which tells me she probably leaned closer to equal parts — or at least heavier on the lemon than most people would pour.
I’ve been making it both ways. With the 2:1 ratio, it’s smooth and vodka-forward with a nice citrus edge. When I push it to about 1.5:1 — say 3 ounces vodka to 2 ounces lemon — it gets tart and punchy and feels more like a drink that would wake you up before dinner. I prefer the second version, and I think Betty would have too.
Choosing Your Vodka
Betty never publicly named her go-to brand, though she did do shots of Grey Goose with David Letterman back in 2017, casually referring to her vodka consumption as “a hobby.” That’s a very Betty White thing to say.
You don’t need to spend $35 on a bottle here. Since the lemon is doing a lot of work in this cocktail, a mid-range vodka is plenty. Tito’s is a solid choice and you can find it at basically every grocery store and liquor store in America. Smirnoff works fine too — it’s clean and doesn’t have any weird aftertaste. If you want to go a step up, Ketel One or Absolut are great picks.
Some people recommend going with a higher-proof vodka since the stronger flavor pairs better with the acidity of the lemon. That makes sense to me. A 100-proof vodka will hold up against all that citrus without getting lost, while a lower-proof one might taste a little watery. But honestly, 80-proof is fine for most people. Don’t overthink this part.
The Lemon Situation
Use fresh lemons. Please. I know it’s tempting to grab that bottle of ReaLemon from the shelf at Kroger, but bottled lemon juice has a metallic, flat taste that fresh lemons just don’t have. You need maybe two or three lemons for a couple of drinks. That’s less than a dollar’s worth of fruit.
Roll each lemon on the counter before cutting it — press down firmly and roll it back and forth a few times. This breaks up the membranes inside and you’ll get significantly more juice out of each one. Cut them in half crosswise (around the equator, not pole to pole) and squeeze through a small mesh strainer to catch seeds and pulp.
Betty also mentioned she liked grapefruit with her vodka sometimes. That’s a great variation if you want something a little more bitter and complex. Ruby red grapefruit from Texas or Florida works best — it’s sweeter than white grapefruit and balances the vodka really well. Same ratios apply.
How to Actually Make It
Start by chilling your glass. Stick a rocks glass in the freezer for 15 minutes, or fill it with ice water and let it sit while you prep everything else. A cold glass keeps the drink cold longer and just feels right.
Add your vodka and fresh lemon juice to a cocktail shaker. If you don’t own a shaker — and there’s no shame in that — a mason jar with a tight lid works perfectly. Add a handful of ice, put the lid on, and shake hard for about 15 seconds. You want the outside of the shaker to feel frosty cold. The drink should come out slightly cloudy with a thin frothy layer on top.
Dump the ice water out of your chilled glass, add fresh ice cubes, and strain the cocktail over them. Garnish with a lemon wheel, a lemon peel, or just a fat wedge squeezed on top. Betty would probably approve of any of the above.
If you find it too tart — and it will be tart without a sweetener — add half an ounce of simple syrup. You can make simple syrup in about two minutes by dissolving equal parts sugar and water in a small saucepan over low heat. Some variations of this drink use honey or maple syrup instead, which add a little more depth. I like honey with this one. It rounds out the lemon without making it taste like lemonade.
What Not to Do
Don’t use warm vodka. If you can, keep the bottle in your freezer. Vodka won’t freeze solid because of the alcohol content, but it gets thick, syrupy, and extremely cold, which makes the whole drink smoother and means you’re not relying entirely on the ice to chill things down.
Don’t skip the shaking step. Stirring vodka and lemon juice together over ice just doesn’t get the same result. The shaking aerates the mixture, blends the flavors, and creates that signature frothy texture. It’s also way colder after shaking versus stirring.
Don’t drown it in sweetener. Betty drank hers without any sugar, and that should be your starting point. Taste it plain first. Then add a little sweetener if you want. You can always add more, but you can’t take it back out.
Variations Worth Trying
If you add an ounce of Triple Sec or Cointreau and rim the glass with sugar, you’ve basically made a lemon drop martini. Serve it in a coupe glass or a martini glass and it looks like a completely different drink, but the bones are the same — vodka, lemon, a touch of sweet.
Valerie Bertinelli’s tribute recipe takes a different approach. Instead of mixing vodka with lemon juice at cocktail time, she infuses the vodka with lemons ahead of time. You peel several lemons, drop the peels into a bottle of vodka, and let it sit for a few days. The result is a smooth, lemony vodka that you can sip straight over ice without needing any fresh juice at all. Store it in the fridge or freezer.
For a longer, lighter drink, top the shaken vodka-lemon mixture with tonic water or soda water. It stretches one cocktail into something you can sip on for a while, which feels very on-brand for someone like Betty who said she didn’t really like to feel her drinks.
Betty’s Whole Approach to Living
What I love about this drink is that it reflects how Betty White approached everything. She didn’t try to be trendy. She ate hot dogs and French fries. She snacked on Red Vines constantly — her costars confirmed it. She told interviewers her real diet advice was basically the opposite of whatever Goop was selling.
One cocktail before dinner, maybe two if she was with friends. Her friend told Closer Weekly that Betty loved to joke that vodka kept her young, and she loved the image of sitting in a rocking chair with a martini watching game shows. But in reality, according to the same friend, she wasn’t a big drinker at all — she’d only take a few sips if the moment called for it. Her co-star Jane Leeves said the real fuel was Diet Coke.
But the vodka and lemon became her signature, and it’s a good one. It’s a drink you can make in under a minute with stuff you probably already have. It’s strong enough to feel like a real cocktail but simple enough that you don’t need a recipe after making it once. And it reminds you that sometimes the best things in life aren’t complicated at all.
Make one tonight. Keep it simple. Betty would want it that way.
Frequently Asked Questions
Q: What brand of vodka did Betty White drink?
A: Betty never publicly named her favorite brand, but she was filmed doing shots of Grey Goose with David Letterman in 2017. For this cocktail, any clean mid-range vodka like Tito’s, Smirnoff, or Ketel One will work great. Since the lemon does a lot of the heavy lifting in this drink, you don’t need to spring for a premium bottle.
Q: Can I make this drink ahead of time for a party?
A: You can mix the vodka and lemon juice together in a pitcher and keep it in the fridge for up to a few hours. Don’t add ice to the pitcher though — it’ll dilute as it melts. When you’re ready to serve, shake or stir individual portions with ice and strain into glasses. For an even easier party option, try Valerie Bertinelli’s method of infusing vodka with lemon peels a few days ahead.
Q: Is this the same thing as a lemon drop martini?
A: Close, but not quite. A lemon drop martini includes an orange liqueur like Triple Sec or Cointreau plus simple syrup, and it’s typically served in a sugar-rimmed martini glass. Betty’s version is more stripped down — just vodka and lemon, served on the rocks. Think of it as the lemon drop’s no-nonsense older sister.
Q: What if I don’t like my drinks sour?
A: Start with the 2:1 ratio of vodka to lemon juice and add half an ounce of simple syrup, honey, or maple syrup. Taste it and adjust from there. You can also try topping the drink with a splash of soda water, which softens the tartness. Swapping in ruby red grapefruit juice instead of lemon gives you a less sharp, slightly sweeter variation that Betty also enjoyed.
Betty White’s Vodka on the Rocks With Lots of Lemon
Course: DrinksCuisine: American1
cocktail5
minutes150
kcalThe legendary Betty White’s go-to cocktail was deceptively simple — just vodka, fresh lemon, and ice. This recipe captures her famous preference for extra citrus in a cold, tart, refreshing drink you can make in under a minute.
Ingredients
3 ounces vodka (Tito’s, Smirnoff, or your preferred brand)
2 ounces fresh lemon juice (about 2 lemons)
½ ounce simple syrup (optional, for a sweeter version)
Handful of ice cubes for shaking
Fresh ice cubes for serving
Lemon wheel or lemon peel for garnish
Directions
- Place a rocks glass in the freezer for at least 15 minutes before making the drink. If you’re short on time, fill the glass with ice water and let it sit while you prep. A cold glass keeps the cocktail colder for longer.
- Roll your lemons on the counter under firm pressure to break up the membranes inside. Cut them in half crosswise and squeeze through a small mesh strainer into a measuring cup to catch seeds and pulp. You’ll need about 2 ounces of juice.
- Pour 3 ounces of vodka and 2 ounces of fresh lemon juice into a cocktail shaker or a mason jar with a tight-fitting lid. If you like a touch of sweetness, add half an ounce of simple syrup now.
- Add a generous handful of ice to the shaker. Seal it and shake vigorously for about 15 seconds until the outside of the shaker feels frosty cold. The mixture should look slightly cloudy with a thin frothy layer when you open it.
- Remove your chilled glass from the freezer or dump out the ice water. Add 3 or 4 fresh ice cubes to the glass. Using the shaker’s built-in strainer or a small mesh strainer, pour the cocktail over the fresh ice.
- Garnish with a lemon wheel on the rim, a twist of lemon peel, or a thick wedge squeezed over the top. Serve immediately and enjoy it the way Betty would — one before dinner, maybe two if you’re with good company.
Notes
- For a Betty-approved extra-lemony version, increase the lemon juice to 2.5 ounces. Taste it before adding any sweetener — the tartness is part of the charm.
- You can swap the simple syrup for honey dissolved in a splash of warm water, or maple syrup. Both add more depth than plain sugar.
- Keep your vodka bottle in the freezer for the best results. It won’t freeze solid but will get thick and very cold, which means less dilution from the ice when you shake.
