Lemon Drop Crusta

Use 2:1 rich simple syrup for its listed portion.

Select and pre-chill a champagne flute.

Choose a small lemon that fits snugly into the rim of the champagne flute, cut off both ends, and carefully remove the pulp to create a barrel-shaped peel. Place this peel on top of the glass.

Moisten the edge of the glass and the exposed fruit shell with sugar syrup, then dip in caster sugar to frost both the peel and glass edge. Allow to sit for a few hours to form a solid crust.

Shake the vodka, limoncello, freshly squeezed lemon juice, rich sugar syrup, and lemon bitters with ice.

Fine strain the mixture into the pre-chilled flute with the pre-crusted rim.

Due to the appealing pre-crusted rim, no additional garnish is needed.