Lemon Drop Crusta
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Flute glass
- Ice: Ice
- Garnish: Select a small wine or flute glass with a rim diameter that will snugly accommodate a small lemon tightly enough to act as a watertight extension to the glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place in the top of the glass. Wet the edge of the glass and exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both peel and glass. Leave for a couple of hours to form a hard crust.
- ABV: 18%
Ingredients
- Ketel One Vodka — 1½ oz (45 ml)
- Pallini Limoncello liqueur — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Lemon bitters — 2 dash
How to make it
- SHAKE all ingredients with ice.
- Strain into chilled glass with pre-crusted rim.
A lemon-flavored cocktail with a sugared rim.
Updated
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