Grand Lemon Drop Recipe

Chill a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

Pour the superfine sugar onto a small plate. Take the lemon wedge and run it around the glass rim to wet it, then dip the rim into the sugar to create an even sugared rim. Set the glass aside and discard any excess sugar.

Dry Shake (if using egg white)

If using the egg white for a silky foam, add the vodka, lemon juice, simple syrup, triple sec, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.

Wet Shake

Open the shaker, add ice to fill roughly three-quarters of the shaker (about 1 cup). Seal and shake hard for 10–15 seconds until the shaker is very cold to the touch and the outside is frosty. If not using egg white, combine all liquid ingredients with ice and shake for 10–15 seconds.

Discard the ice/water from the chilled glass if used. Double-strain the cocktail into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any egg-white solids, producing a smooth, frothy top.

Express a lemon twist over the drink to release oils and either drop it in or rest it on the rim. Alternatively, float a thin lemon wheel or place a sugared lemon wedge on the rim as garnish.

Serve immediately. Recommend enjoying within a few minutes while the foam is fresh and the drink is cold.