🍸 Lemon Drop Crusta

Select and pre-chill a FLUTE 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.

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass with pre-crusted rim.

Due to attractive pre-crusted rim, no further garnish is required.