Lemon Hi Recipe

Chill glass

Place a coupe or highball glass in the freezer or fill it with ice and water to chill while you prepare the cocktail.

If using egg white, separate and reserve half an egg white (about 0.5 unit). Use fresh eggs and practice safe handling.

Dry shake (if using egg white)

In a shaker, add vodka (2 oz), fresh lemon juice (1 oz), simple syrup (0.75 oz), limoncello (0.5 oz), and the 0.5 egg white. Do a vigorous dry shake (no ice) for 15–20 seconds to emulsify and create foam.

Wet shake

Add a handful of ice to the shaker (or enough to fill about two-thirds). Shake vigorously for 10–15 seconds until the shaker is cold to the touch, about a full, energetic shake.

Discard ice/water from your chilled glass if you used that method. Strain the shaken cocktail through a fine mesh strainer (and a Hawthorne or julep strainer if available) into the chilled coupe or an ice-filled highball, depending on serving preference.

If serving in a highball or Collins style, top with about 1.5 oz of club soda to add effervescence and gently stir once to combine. If serving straight up in a coupe, do not add soda.

Garnish with a lemon wheel set on the rim or a lemon twist over the surface to express oils. Serve immediately.