Sparkling Lemondrop Recipe

Sugar rim

Chill a coupe or martini glass in the freezer for 5 minutes. Pour a small shallow amount of lemon juice (use ~1/4 tsp from the measured lemon juice) onto a plate and spread the granulated sugar on another plate. Lightly dip the glass rim into the lemon juice, then dip into the sugar so the rim is evenly coated. Set the glass aside to let the rim set while you build the cocktail.

In a cocktail shaker filled with ice, add 2 tbs (approx. 1 oz) Tito's Handmade Vodka or Hendrick's Gin (customer choice), 1/2 tbs Italicus Bergamot, 3/4 oz fresh lemon juice, and 1/2 tbs honey syrup (1:1 honey and hot water mixed until combined).

Shake vigorously for 12–18 seconds until well-chilled and slightly frothy.

Double-strain the mixture into the prepared chilled, sugar-rimmed coupe or martini glass, leaving room for the Prosecco.

Top gently with 3 oz chilled Mionetto Prosecco. Pour slowly down the side of the glass or over the back of a spoon to preserve carbonation and create a layered, sparkling effect.

Using a small brush or fingertip, very lightly dust the surface of the cocktail with about 1/4 tsp edible gold dust to create a subtle shimmering finish. Be conservative — a little goes a long way.

Garnish with a lemon wheel or twist on the rim. Serve immediately.

Note: The recipe uses distilled spirits and Prosecco which are naturally gluten free; verify the specific Prosecco and flavored liqueur labels if strict gluten-free assurance is required.