Sardinian Lemon Drop Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to chill.

Pour the 2 teaspoons of granulated sugar onto a small flat plate. Run the lemon wedge around the rim of the chilled glass to moisten it, then dip the rim lightly into the sugar to coat evenly. Set the glass aside.

Add 6 ice cubes to a cocktail shaker. Pour in 2.5 oz Grey Goose vodka, 1 oz fresh lemon juice (strained to remove pulp and seeds), and 0.5 oz simple syrup.

Cap the shaker and shake vigorously for 12–15 seconds until the shaker frosts on the outside and the mixture is well chilled.

Discard the ice water from the chilled glass if used. Double-strain the shaken cocktail into the sugar-rimmed glass using a Hawthorne strainer and a fine mesh strainer to ensure a silky texture.

Measure 0.25 oz Chambord and 0.25 oz Argiolas Mirto Amaro. Using a small bar spoon or dropper, drizzle the Chambord first gently down the center of the cocktail so it sinks slightly and creates a concentrated raspberry ribbon beneath the surface.

Next, add the 0.25 oz Argiolas Mirto Amaro as a second sunken drizzle either alongside or crossing the Chambord ribbon. The Mirto Amaro will sink and mingle slowly with the Chambord and lemon base, producing a layered visual and flavor contrast.

Garnish by expressing a lemon peel over the drink to release oils, run the peel around the rim, then drop the twist into the cocktail or rest it on the edge. Optionally place the reserved lemon wedge on the glass.

Serve immediately while cold. Encourage the guest to either sip through the sunken drizzle to get the raspberry and mirto flavors first, or gently stir once to integrate all components.