Serve in aFlute glass
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.
How to make:
SHAKE all ingredients with ice and strain into chilled glass with pre-crusted rim.
|1 1⁄2 fl oz||Ketel One Vodka|
|1⁄2 fl oz||Pallini Limoncello|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Lemon bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Zesty lemon with a sugar-crusted rim. This tasty drink's name aptly describes it.
href="/cocktails/recipe/1144/lemon-drop-martini">Lemon Drop Martini
This riff on a vodka sour, inspired by the hard candy sweet, may have earlier origins but rose from the popularity of the 1990s, a time when pretty much every cocktail came in a v-shaped glass and was called a Martin. Then it was usually garnished with a lemon zest twist, and was sometimes also served in a glass with a sugar crusted rim, in which case it is a bona fide Crusta (although it was never a true Martini). This version by yours truly (Simon Difford).