Lemon Drop Fizz
When your guests come over, you want to make a statement with something bright and spectacular. Nothing does that better than fizz. I love the freshness of lemon – it gives you that summer feeling whatever time of year it happens to be. I’ve come across many citrus-based fizzy cocktails, most of which use sugar syrup, but by using my retro hidden gem – Asti, that retro northern Italian fizz – you avoid having to make the syrup. The drink is also very simple to make as it contains only three ingredients. I use Edwards potato vodka from Lincolnshire as its smooth texture is perfect with the acidity of the lemon juice.
Ingredients
MAKES 6 SERVINGS
1 bottle of Asti (750ml)
300ml vodka
The juice of 3 lemons
A handful of ice
Lemon verbena/lemon balm/lemon slice (for garnish)
A jug, a stirrer,
6 Champagne flutes or coupes
Method
Put the ice into a large serving jug. Juice the lemons. Pour the vodka into the jug and add the lemon juice.
(I don‘t filter the lemon juice as I love the fleshy bits)
Open the Asti and gently add to the mix, so it doesn’t froth up too much. Gently stir and pour into Champagne flutes.
Decorate with sprigs of lemon verbena, lemon balm or a slice of lemon.
More Recipes Ideas from Andy Clarke
Method
Put the ice into a large serving jug. Juice the lemons. Pour the vodka into the jug and add the lemon juice.
(I don‘t filter the lemon juice as I love the fleshy bits)
Open the Asti and gently add to the mix, so it doesn’t froth up too much. Gently stir and pour into Champagne flutes.
Decorate with sprigs of lemon verbena, lemon balm or a slice of lemon.
