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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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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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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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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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2. Vegetable Peeler. This tool is good for wider and more rustic twists, where expressing the oils over the drink is a priority. Carefully, and with steady pressure, peel thick strips from the lemon; usually going end-to-end works better than around the middle, because there's less risk of the strip breaking as you peel. Use a paring knife to.


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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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While a peeler is a bar essential, a zester goes hand-in-hand: the handy, multi-functional tool offers a range of uses behind the bar. The zester helps you bring out the flavors of the rind in citrus. Sprinkle lemon zest to add brightness to cocktails, grate ginger onto a Moscow Mule, or shave chocolate over an Espresso Martini. Outside the bar.


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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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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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Just cut an elongated oval. Take the peel in both hands, between the thumb and forefinger of each hand. Twist over the glass, peel side down, to express the citrus oil onto the surface of the drink. Rub the peel around the rim of the glass to provide a little extra flavor. Your twist should look something like the peel on the left.