This after-dinner drink is like a little ray of boozy citrus sunshine at the end of a heavy meal and should be served very cold, in little shot glasses. If you’re lucky enough to find some lemons with stems and leaves attached, these would make a very beautiful label or gift tag.
Recipe from Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg (Kyle Books, 2011). Recipe reprinted with permission.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.