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Instructions. Slice off the ends of the lemon—these won't be possible to transform into lemon twists. Cut a round off a room temperature lemon with sharp knife. Slice through one side of the peel. Use your knife or your hands to gently pull the lemon flesh and pith away from the peel.
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Trim the nubs from both ends of the lemon. Holding a sharp paring knife at an angle and starting at the top, remove the peel (and some pith), working your way around and down in an unbroken spiral.
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How to make it: Fill a cocktail shaker with ice, then add gin and Meyer Lemon simple syrup. Shake well and strain into four Champagne glasses. Top with 2 ounces of Champagne each. Stir gently and, optional, garnish with a lemon peel twist. To make a lemon peel twist, use a vegetable peeler and carefully peel a long thin strip of lemon peel from.
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Take the strip of peel and twist it around the shaft of a cocktail pick or barbecue skewer. Pull the strip taut around the pick or skewer. (Be careful not to break the strip!) You should wind up with a spiral of lemon peel, like this: Place provocatively on the edge of your glass and enjoy.
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How to Make a French 75. Zest and juice the lemon. Peel off a strip of the zest with a channel knife (if you want a thin, skinny lemon twist) or vegetable peeler for garnish, then juice the lemon. Shake the cocktail. Shake the lemon juice, gin, simple syrup, and ice together until the outside of the shaker is frosty. Strain and top with bubbly.
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In a small mixing bowl, vigorously whisk 1 ½ ounces of vodka and 2 scoops (¾ cup) of lemon sorbet until frothy. This should come together in under a minute and be smooth but with many little air bubbles. Divide. Spoon the mixture between two coupe glasses or wine glasses. Top off each glass with a splash of Prosecco.
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Run a vegetable or Y peeler down the entire length of the lemon (from tip to tip) to remove a long, wide piece of zest. Twist the zest over your drink to release its oils. Optional step: run the lemon swath around the edge of the glass for added flavor. Either discard the lemon peel or place it in the drink.
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Make one slice down the length of the lemon. Gently separate the peel from the inner fruit of the lemon. Gently roll the peel lengthwise to form a tight spiral (leave no space between the layers). Insert 2 toothpicks on either end to secure the lemon peel. Place in water in the refrigerator for a minimum of 2 hours, preferably overnight.
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8. Lemon Blueberry Vodka Spritzer. The Lemon Blueberry Vodka Spritzer is a refreshing and easy-to-make cocktail that is perfect for any occasion. This cocktail combines the sweetness of blueberry vodka with the tanginess of lemon sparkling water and the subtle sweetness of honey simple syrup.
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How to cut a twist to sit on the edge of a glass. Remove a piece of citrus peel with a knife or vegetable peeler and trim it how you like. Now, cut a slit in the center of the peel, lengthwise (see photo below). The length of the slit should be about an inch so that the peel will fit onto the rim of a glass.
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Individuals fond of entertaining their guests with cocktail drinks should check this peeler out. This ideal tool aids in peeling oranges and lemons in a short period. Less time preparing, more time bonding! 4. 1Easylife Lemon Zester and Peeler - Best Zester
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You should be able to piece together the strips of lemon zest for the inside of the glass. Begin wrapping the lemon around the inside of the glass. Add ice to hold the lemon zest in place. Add ice, lemon juice, simple syrup, and gin, in the shaker. Shake well and pour into prepared glass. Add the mint and serve.
