Squeeze the other half of the lemon and strain its juice into the small plate.
Add the brown cane sugar to the second plate (just enough to cover the bottom).
Turn the glass upside down and dip the rim of the glass into the freshly squeezed lemon juice.
Gently twist the glass through the brown cane sugar to create that gorgeous rim.
Cut a fresh lemon in half and squeeze one half with a lemon squeezer.
Strain the juice into a tall mixing glass.
Add the egg liqueur and mix them well.
Pour the lemon-juice-egg-liqueur-mixture into a rimmed cocktail glass.
Top the cocktail glass up with the ice-cold bitter lemon.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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