LYNCHBURG LEMONADE

You may see variations of this recipe using triple sec or Cointreau as the sweetening agent. This version uses sugar for its coarseness and fresh lemon wedges muddled together for a more “rustic” feel.

Muddle the lemon and sugar together in a highball glass. Add ice and the remaining ingredients. Stir gently and serve with two straws.

Replace the caster/granulated sugar with 2 barspoons of grenadine syrup to make a Pink Lynchburg Lemonade that is pretty as a picture. Garnish with fresh mint leaves for that extra flourish.