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Lemonhead cocktail


  • 60 milliliters vodka
  • 15 milliliters simple syrup
  • 30 milliliters fresh lemon
  • 2 dashes grapefruit bitters
  • Top with homemade soda
  • Zest lemon, spear black cherry


  • Champagne flute


  1. In yarai, pour 30 milliliters vodka, 15 milliliters simple syrup, 30 milliliters freshly squeezed lemon juice, and two dashes grapefruit bitters. Stir until desired dilution. Fill champagne flute with ice. Strain cocktail over fresh ice.  Zest lemon, express oils, and garnish with black cherry.

Recipes c/o The Minister Group

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