Lemon Drop Crusta

Difford's Guide

Ingredients

Barware

Flute glass
Measuring jigger
Shaker
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 135 calories in one serving of Lemon Drop Crusta.

Styles & Flavours

Bartender

Lemon Drop Crusta image

Serve in a

Flute glass

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.

How to make:

SHAKE all ingredients with ice and strain into chilled glass with pre-crusted rim.

1 12 fl oz Ketel One Vodka
12 fl oz Pallini Limoncello
23 fl oz Freshly squeezed lemon juice
14 fl oz Giffard Sugar Cane Syrup
2 dash Lemon bitters
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Comment:

Zesty lemon with a sugar-crusted rim. This tasty drink's name aptly describes it.

About:

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).

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