Brandy Crusta

The 'crusta' part of this recipe comes from the crust that needs preparing beforehand. Cut off both ends of a lemon and remove the insides to leave a shell of skin. Place in the top of a glass. Wet the edge of the glass and the exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both the peel and the glass. Leave for a couple of hours to form a hard crust. // To make the cocktail, add all the ingredients to a cocktail shaker filled with ice and shake well. Strain into a chilled champagne flute and serve.