Pop Star Recipe

Prepare rim

Pour the tablespoon of granulated sugar onto a small shallow plate. Use the lemon wedge to moisten the rim of a chilled coupe or martini glass by running the wedge around the edge. Sprinkle a very light dusting of poppy seeds onto the sugar and gently press the glass rim into the sugar/poppy seed mixture so a thin, even coating sticks to the rim. Set the glass aside.

Toast poppy seeds (optional)

If you want a more pronounced nutty aroma, heat a small dry skillet over low heat and toast the 1/2 tsp poppy seeds for about 30–60 seconds until fragrant. Allow to cool before mixing with sugar for the rim. This step is optional; raw poppy seeds work fine.

Combine ingredients

Fill a cocktail shaker with the 1 cup of ice. Add 2 oz Ketel One Citroen vodka, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 0.5 oz triple sec.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds, or until the shaker is well chilled and the exterior frosts.

Double strain and serve

Using a Hawthorne strainer and a fine mesh strainer (or just a fine strainer), strain the cocktail into the prepared sugar-and-poppy-rimmed chilled coupe or martini glass to remove ice shards and any poppy-seed clumps.

Garnish

If using, finish with a lemon twist or thin lemon wheel floated on the surface or perched on the rim. For a subtle extra pop of seeds, sprinkle a tiny pinch (~a few grains) of poppy seed onto the top of the cocktail.

Serve

Serve immediately while cold.